Spoon the beef mixture into your taco shells, and line them up in a 9x13" pan. Give it a try! Pass out the taco shells and let everyone build their own tacos! Flip over the cupcake pan. Instructions. First, you will need to cook the minced beef or the chicken. For felt tortilla shells that hold the shape of a crunchy taco… Stack the tortillas and cut into 8 wedges; arrange on lightly oiled baking sheets. Instructions: Brown the ground beef, then drain off any fat. Directions: Preheat oven to 400°F. Bake until crisp, 8 to 10 minutes. Place each tortilla over two oven rungs. For crunchy tacos, keep reading. Make the circles uniform. Instructions Prepare taco shells according to post instructions. 2) Add baking sheet to a 350° F. oven and let bake so cheese melts. This article will teach you how to make hard taco shells with corn. Makes 32 tortilla chips. Spray both sides of the corn tortillas and push into the pan to form a … First, line your baking sheet with parchment paper or a … Add about 1/2 to 1 inch of canola oil to a skillet, and turn the heat to medium-high . Tips For How To Make Cheese Taco Shells Use 2 jelly roll pans to save time. If you want to give them some flavoring, gives them dashes of chili powder and salt. If it's taco night at your place and you don't have any premade hard shells. You can usually fit two jelly roll pans in... Use spices in your cheddar cheese taco shells. When the cheese starts to brown on the edges and the bubbles solidify on the cheese, they are done. How to Make Hard Corn Taco Shells. Always heat your taco shells. I honestly prefer the softer ones then. Homemade shells are a serious taco night upgrade. But who wants to stand over a hot vat of splattering oil to make them? Bake for 10 minutes at 375F for a crispy but pliable version. Thanks to a tip from culinary weblog Eating Well you can just bake regular floppy flour tortillas in your oven. Sure I can find ready made taco shells in my supermarket but those are the crunchy kind. Heat HORMEL® Taco Meats Shredded Chicken. But if you’re looking to up the flavor game of your tacos ,then you need to try making your own shells. Bake for 10-15 minutes. Assemble tacos as soon as the protein is done cooking. Good news: You don’t have to. Garnish each taco with a drizzle of BBQ sauce and a sprinkle of diced cilantro. Make only enough tacos for one meal, and then store leftover ingredients separately as pre-made tacos will turn soggy in the fridge. Frying Method. Don’t worry, it’s really simple. Spoon the ingredients into the shell or tortilla one at a time, using the spoon to spread each ingredient out into a thin layer. Test the temperature of the oil. Preheat oven to 375 degrees. Make sure your taco shells are fresh. You don't need to go to the store to buy hard taco shells. Store-bought hard taco shells are often a disappointment -- tasting stale even when just opened -- and so shatteringly crunchy that they make eating otherwise delicious tacos a messy endeavor. Too Stiff : Fill a bowl with very hot water and allow taco shells to soak for 3 to 4 minutes, remove with tongs, allow to cool until they are safe to touch, and repeat the dimensional drying process described above. Step 1. This recipe makes 6 servings, 2 tacos each. Brush a light coating of oil onto the tortillas (or use cooking spray). You can use oil to cook this meat but there will be enough fat in the meat and you wouldn't want your tacos to be too greasy. Let the oil heat up for about 5 minutes. Step 1: Preparing the Meat. Lightly brush one side of 4 corn tortillas with about 1/4 teaspoon canola oil each and sprinkle with a pinch of salt.