- 8
- 35 mins
Ingredients
- 1 can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 2 tablespoons olive oil
- 1 wire rack to cool/form the shells
- 2 cups beef and/or bean chili
- 2 cups corn chips
- Shredded cheese
- Shredded lettuce
- Chopped tomatoes
- Sour cream
- Hot sauce, if desired
Preparation
Step 1
1 Place wire rack on 2 or 4 juice glasses to raise it off the work surface so the taco shells will drape down over the wires as they cool and form.
2 On work surface, unroll dough. With rolling pin, roll out dough until about 1/8-inch thickness. If necessary, sprinkle lightly with flour to help in rolling. Cut out 4 (4-inch) rounds. (A small bowl works well as a guide.) Re-rolling the dough scraps may be needed to cut the last round.
3 On griddle or in 12-inch skillet, drizzle some of the oil. Heat over medium heat. Add as many dough rounds as will fit; cook until golden brown on each side. Gently drape warm dough rounds over 2 wire bars and through rack so they drape down to create shells. Repeat with any remaining oil and dough rounds. Cool completely, about 15 minutes.
4 Fill each cooled shell with 1/2 cup chili and 1/2 cup corn chips. Top with cheese, lettuce, tomatoes, sour cream and hot sauce.
Expert Tips:
Fill the taco shells just before serving so they stay nice and firm.
Do you prefer vegetarian dishes? Simply substitute vegetarian chili for the beef chili.