Old El Paso® Prize-Winning Recipe A turtle sundae stuffed in a stand-up chocolate-covered taco--what a treat!
Old El Paso™ Stand 'N Stuff™ taco shells (from 4.7-oz box)
bag (11.5 oz) milk chocolate chips (2 cups)
quart (4 cups) vanilla ice cream
cup caramel ice cream topping
cup chocolate ice cream topping
cup chopped nuts (any variety)
Heat oven to 325°F. Heat taco shells as directed on box. Line cookie sheet with waxed paper.
In 1-quart microwavable bowl, microwave chocolate chips on High 1 minute. Stir; microwave 30 seconds longer or until chips can be stirred smooth.
Holding taco shell on bottom and with a butter knife or pastry brush, coat each shell completely -- except outer bottom edge -- with melted chocolate. Stand shells upright on cookie sheet lined with waxed paper. Refrigerate 30 minutes.
Fill each shell with 1/2 cup ice cream. Top with caramel topping, chocolate topping and nuts. Serve immediately.
The Old El Paso® Stand ‘N Stuff™ Kids’ Recipe Contest encourages kids to be creative in the kitchen. It’s way cool!
The chocolate-covered shells need to be refrigerated until serving, or they'll soften and lose some of their crunch.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Taco
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- 1 1/2g
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.