Corn Chip Crescent Tacos

Blogger Amy Erickson of Oh Bite It! has made the impossible possible: taco shells made from crescents! Fast, flavorful and perfectly fit for your favorite fillings, this recipe’s a taco night keeper.

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  • prep time 20 min
  • total time 35 min
  • ingredients 10
  • servings 4
 

Ingredients

Crescent Taco Shells

1
can Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
2
tablespoons olive oil
1
wire rack to cool/form the shells

Fillings and Toppings

2
cups beef and/or bean chili
2
cups corn chips
Shredded cheese
Shredded lettuce
Chopped tomatoes
Sour cream
Hot sauce, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Place wire rack on 2 or 4 juice glasses to raise it off the work surface so the taco shells will drape down over the wires as they cool and form.
  • 2 On work surface, unroll dough. With rolling pin, roll out dough until about 1/8-inch thickness. If necessary, sprinkle lightly with flour to help in rolling. Cut out 4 (4-inch) rounds. (A small bowl works well as a guide.) Re-rolling the dough scraps may be needed to cut the last round.
  • 3 On griddle or in 12-inch skillet, drizzle some of the oil. Heat over medium heat. Add as many dough rounds as will fit; cook until golden brown on each side. Gently drape warm dough rounds over 2 wire bars and through rack so they drape down to create shells. Repeat with any remaining oil and dough rounds. Cool completely, about 15 minutes.
  • 4 Fill each cooled shell with 1/2 cup chili and 1/2 cup corn chips. Top with cheese, lettuce, tomatoes, sour cream and hot sauce.
  • 1 Place wire rack on 2 or 4 juice glasses to raise it off the work surface so the taco shells will drape down over the wires as they cool and form.
  • 2 On work surface, unroll dough. With rolling pin, roll out dough until about 1/8-inch thickness. If necessary, sprinkle lightly with flour to help in rolling. Cut out 4 (4-inch) rounds. (A small bowl works well as a guide.) Re-rolling the dough scraps may be needed to cut the last round.
  • 3 On griddle or in 12-inch skillet, drizzle some of the oil. Heat over medium heat. Add as many dough rounds as will fit; cook until golden brown on each side. Gently drape warm dough rounds over 2 wire bars and through rack so they drape down to create shells. Repeat with any remaining oil and dough rounds. Cool completely, about 15 minutes.
  • 4 Fill each cooled shell with 1/2 cup chili and 1/2 cup corn chips. Top with cheese, lettuce, tomatoes, sour cream and hot sauce.

EXPERT TIPS

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Expert Tips

Fill the taco shells just before serving so they stay nice and firm.

Do you prefer vegetarian dishes? Simply substitute vegetarian chili for the beef chili.

Nutritional information

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