Last night Kate made us tacos for dinner. We had a whole bunch of shells and I knew we'd likely use them all, but sometimes someone who doesn't like many vegetables (no names named, naturally) puts a lot more meat in them than the other people do, so we run out too soon. I was remembering something I saw a glimpse of online once and thought I'd give it a try. So I put the shells in a pan and filled them equally with the meat/bean/seasoning mixture, added the shredded cheese, then put them under the broiler. So we ended up with plenty of meat mixture for all the shells, the shells were extra toasty, the cheese was melted, and NONE of the shell bottoms split while eating them! Adding the bit of heat and moisture from the meat mixture softened the bottom "hinge" part just enough to prevent cracking!!! Definitely will use that trick again! It made for a delicious "Taco Tuesday". via Facebook
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