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Mucho Choco Tacos

  • 8servings
  • 40minutes
  • 790calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates
VitaminsB6, B12, E
MineralsCopper, Calcium, Potassium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 8 Old El Paso® Stand 'N Stuff™ taco shells (from 4.7-oz box)

  2. 1 package (24 oz) chocolate-flavored candy coating (almond bark)

  3. 2 cups sliced fresh strawberries

  4. 2 cups sliced bananas

  5. 3/4 cup hot fudge ice cream topping

  6. 1/2 teaspoon ground cinnamon

  7. 1/2 teaspoon vanilla

  8. 2 cups whipped cream topping from aerosol can

  9. 8 mint leaves, if desired

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. In medium bowl, mix strawberries and bananas. Divide fruit evenly into taco shells.

  4. 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.

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