Cover the bottom of 6-inch non-stick frying pan with 1/2 cup of the Mexican-blend cheese. Fry until it is lightly browned on one side. Pour off excess fat. Turn it over with a large spatula and cook until lightly browned on other side. Pour off excess fat. Remove from skillet and drape over a 1-inch wide wooden dowel suspended between two large cans or tall water glasses. Place paper towels under shells to catch any excess fat that may drain off. Repeat 3 times; reserve remaining cheese. Allow shells to cool until hardened. Meanwhile, brown ground meat in a non-stick skillet. Drain off fat. Stir in seasoning mix; add water. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes or until mixture is thickened. Fill shells with taco meat and shredded lettuce. Top each taco with some of the salsa or taco sauce and the remaining shredded cheese.
By Kathleen from Dothan, Al
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