Old El Paso® Grand Prize-Winning Recipe Creative and fun from the title to kids' tummies, chocolate-covered taco shells are easy for kids to fill--no tipping!
Old El Paso™ Stand 'N Stuff™ taco shells (from 4.7-oz box)
package (24 oz) chocolate-flavored candy coating (almond bark)
cups sliced fresh strawberries
cups sliced bananas
cup hot fudge ice cream topping
teaspoon ground cinnamon
cups whipped cream topping from aerosol can
mint leaves, if desired
Heat oven to 325°F. Heat taco shells as directed on box. Meanwhile, melt chocolate candy coating as directed on package. Line cookie sheet with waxed paper.
Carefully dip each taco shell into melted chocolate, using spoon to get chocolate on inside of shell; hold shells above bowl to let excess chocolate drip off. Stand shells upright on cookie sheet lined with waxed paper; let stand 10 to 15 minutes until chocolate hardens. Refrigerate until ready to use.
In medium bowl, mix strawberries and bananas. Divide fruit evenly into taco shells.
In small microwavable bowl, microwave fudge topping on High 30 to 45 seconds or until soft. Stir in cinnamon and vanilla. Drizzle topping over fruit in shells. Top with whipped cream; garnish with mint leaves. 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 be less crunchy.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Taco
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- 1 1/2g
- 1 1/2%
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 1 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 8 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.