Mucho Choco Tacos

 

8

Old El Paso® Stand 'N Stuff™ taco shells (from 4.7-oz box)

1

package (24 oz) chocolate-flavored candy coating (almond bark)

2

cups sliced fresh strawberries

2

cups sliced bananas

3/4

cup hot fudge ice cream topping

1/2

teaspoon ground cinnamon

1/2

teaspoon vanilla

2

cups whipped cream topping from aerosol can

8

mint leaves, if desired

• 1 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.
• 2 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.
• 3 In medium bowl, mix strawberries and bananas. Divide fruit evenly into taco shells.
• 4 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.