We all LOVE Tacos and therefore, it is commonly seen on the shelves of most households. However, every time we open a pack, we tend to have a few pieces left over, and we don’t have the heart to throw them out! Well, store them for later because we have some really cool ways to put those Taco Shells to use.

Since Tacos and Tortilla Chips are so versatile, they can be used for various types of recipes. Let’s get creative!

1. Crunchy Cheesy Sandwiches

Ingredients:

2 Slices of Bread

1 Cup Grated Cheddar Cheese

1 Cup Chopped Lettuce

1 Cup Chopped Cabbage

1 Cup Chopped Tomatoes

2 Tbsp Mayonnaise

2 Tbsp Hung Curd

1 Cup Crushed Taco Shells

Salt & Pepper

Directions:

Mix the cabbage, lettuce & tomatoes with the mayonnaise and curd to create the filling. Add salt and pepper to taste. Mix the cheese into it.

Place the breads on a plate and add this filling on top of it. Add a layer of the crushed Taco Shells. Add another thin layer of cheese and place the second bread on top of it. You could either grill this or eat it plain. Serve with Mustard and Ketchup. Your sandwich is ready in seconds!

2. Layered Tortilla Pizza

Ingredients:

1 Box DIP Taco Shells

1 Cup Tomato Puree

1 Cup Shredded Mozzarella Cheese

Handful of Olives

1 Onion Sliced

1 Bell Pepper Sliced

½ Cup Fresh Basil Leaves

1 Tbsp Pizza Seasoning

Toppings as required

Directions:

Break the shells into half. Lay them flat onto the pan. Add another layer of the taco shells over the first one. Spread the Tomato Puree over it.

Place the veggies, basil, cheese on the puree. Top it up with pizza seasoning.

Cook in the oven for 10-15 minutes at 180°C. DO not let the tortillas burn.

Serve hot.

3. Taco Mac & Cheese

Ingredients:

1 Box Elbow Macaroni Pasta, boiled & strained.

1 Packet Taco Seasoning

2 ½ Cups Shredded Cheddar Cheese

¼ Cup Butter

¼ Cup Flour

2 Cups Milk

Sour Cream, Salsa & Green Onions as toppings.

1 Box Baked Taco Shells

Directions:

In large pan melt the butter and whisk in flour until it is smooth. Gradually mix in milk and stir until the sauce is bubbling. Take 2 cups cheese (save ½ cup for later) and mix it with the milk until no lumps remain. Add the pasta to the sauce and stir again. Transfer the mac & cheese onto a baking dish and layer with the crushed taco shells and remaining cheese. Bake on 400 for 15 minutes or until top layer is golden brown. Serve with salsa, sour cream and green onions.

4. Confetti Con Taco

Ingredients:

Ready To Cook DIP Taco Shells (alternative for Waffle Cones)

1 Cup Softened Vanilla Ice-cream

1 Cup White Melted Chocolate

Pink/Purple Food Colouring

1 Cup Sprinkles

Directions:

Pack the Taco Shell till the edges with Vanilla Ice-cream. Make it smooth with the back of a spoon. Place it in the freezer for 20 minutes.

Take a shallow bowl and melt the while chocolate by double boiling. Add a drop of the food colouring into it ad mix well.

Remove the ice-cream filled tacos from the freezer and dip it in the chocolate. Add sprinkles immediately.

Set on parchment paper to harden and then put it back in the freezer for 20 minutes.

Remove when ready to serve. Plate it beautifully using bright coloured cutlery.

We are ready for our Taco party! Are you?

For more such recipes, fun articles and cooking ideas log onto our blog – www.dipfoods.com/blog.

To get your own baked Taco Shells pack log onto our website today!