CHOCOLATE-COVERED ICY DREAM TACOS
Old El Paso® Prize-Winning Recipe A turtle sundae stuffed in a stand-up chocolate-covered taco--what a treat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 700, Carbohydrate 87 g, Cholesterol 30 mg, Fat 7, Fiber 6 g, Protein 9 g, SaturatedFat 16 g, ServingSize 1 Taco, Sodium 200 mg, Sugar 60 g, TransFat 1 1/2 g
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