MUCHO CHOCO TACOS
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!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 790, Carbohydrate 94 g, Cholesterol 35 mg, Fat 8, Fiber 4 g, Protein 9 g, SaturatedFat 24 g, ServingSize 1 Taco, Sodium 290 mg, Sugar 79 g, TransFat 1 1/2 g
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