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Mucho Choco Tacos
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Prep Time:
20 minutes
Total Time:
40 minutes
Kids will love filling chocolate-covered taco shells with this Grand Prize-Winning recipe from Old El Paso®. Easy and fun to make!
Ingredients:
  • 8 taco shells from 1 box (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count)
  • 1 package (24 oz) chocolate-flavored candy coating (almond bark)
  • 2 cups sliced fresh strawberries
  • 2 cups sliced bananas
  • 3/4 cup hot fudge ice cream topping
  • 1/2 teaspoon ground cinnamon
  • 2 cups whipped cream topping from aerosol can
  • 8 mint leaves, if desired
Instructions:
  • Preheat oven to 325°F. Follow instructions on the taco shells box to heat them. Then, melt chocolate candy coating according to the package directions. Line a cookie sheet with waxed paper.
  • Dip taco shells in melted chocolate, ensuring inside of shell is coated using a spoon. Allow excess chocolate to drip off by holding shells above the bowl. Place shells upright on waxed paper-lined cookie sheet and let sit for 10 to 15 minutes until chocolate hardens. Refrigerate until needed.
  • In a medium bowl, gently combine the fresh strawberries and ripe bananas. evenly distribute the fruit mixture into the taco shells.
  • Microwave the fudge topping in a small bowl on High for 30 to 45 seconds until soft. Stir in cinnamon and vanilla. Drizzle the topping over the fruit in shells, top with whipped cream, and garnish with mint leaves before serving immediately.

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