How to keep taco shells from going stale

Taco soup is an easy way to use leftover seasoned meat and you can keep most of the ingredients in the pantry at all-times so you dont have to worry about the ingredients going bad. Items like canned black beans kidney beans chili beans tomato sauce etc.

Make a batch of rice and beans then add some crunch with crumbled up taco shells.

How to keep taco shells from going stale. Save your taco shells by re-heating in an oven at 150C for 3 minutes or until heated through. This method keeps them crispy as microwaves can sometimes turn shells soggy. Place each taco slightly inside the other on a baking sheet but not to the extent they are jammed together in the box.

Each taco shell will keep its neighbor from closing up while heating. Then you just have one poor unfortunate taco shell on the open end which doesnt have another shell to help it. See on the back of the box where it says to heat the taco shells.

Well it turns out that it is an important step. Yes heating the tacos does make them crisp. It takes away that stale taste and texture that I did not like.

I thought this was a needless step. I thought it was only to heat the shells. Lay your taco shells down on the baking sheet as you normally would and insert a small loosely balled up piece of aluminum foil inside each shell making sure its wedged in there just enough to keep the shell propped open.

Be gentle when inserting the foil as you dont want to break your shell in half. Lay out a few chips on a paper towel microwave on high for 30 seconds watch out for scorching. During this time marvel at how the moisture which makes chips stale is evaporated as if by magic by your oven.

If you dont want your crunchy hard-shell taco to break apart in your hand try adding an ingredient thats usually used as a topping to the bottom of the tortilla. Cook them at 350 degree oven for 2-3 minutes watch them closely. Toaster oven works great if you have one.

Take them out when they are just hardening and bend them into a taco shape. When they cool off use them as you use a taco shell. 40-60 calories each no fat and 2 grams of fiber.

Much better than taco shells and good flavor. How do you keep taco shells from going stale. Store taco shells and tortillas in airtight containers in the pantry for maximum freshness and shelf life.

If left unsealed they become tough and chewy so make sure theyre locked up tight. Forget breadcrumbs and instead reach for those leftover taco shells. Skip store-bought bag ranch chips and and make your own.

Just sprinkle a packet of ranch seasoning along with broken taco shells into a plastic bag then shake and enjoy. Make a batch of rice and beans then add some crunch with crumbled up taco shells. Place stuffing in food processor.

Grind until its very fine then transfer to a large bowl. Add egg and flour and mix well until combined. Take about two tablespoons of the mixture and roll into a ball.

Place ball on floured surface and roll into a 6-inch tortilla. They actually make stainless-steel taco racks that you can use to keep your shells standing inside the oven which is absolutely brilliant. If you dont have those however you can lay your taco shells on their sides and prop up the top side with a little ball of aluminum foil.

This week Reactions is looking at some chemistryscience pro-tips on how to put the crunch back to stale chips and bread. Nothing kills snack time quite like. But Skillet has a handy hack for how to prevent a hard taco shell from breaking while you eat.

You basically line the bottom of the shell with shredded cheese and then let it bake at 350 degrees for a bit. The cheese winds up acting as glue its fat making the shell more pliable than it otherwise would be. Taco soup is an easy way to use leftover seasoned meat and you can keep most of the ingredients in the pantry at all-times so you dont have to worry about the ingredients going bad.

Items like canned black beans kidney beans chili beans tomato sauce etc. Leftover taco shells often absorb moisture from other ingredients overnight and get soggy. Place empty taco shells on a cookie sheet in a 375 degree oven for 10 to 15 minutes to dry.

You can also dry them in a microwave for 20 to 30 seconds or warm them in a frying pan over medium-high for 2 to 3 minutes per side.