Recipe Index

Ingredients

• 5 crunchy taco shells
• 5 pita bread rounds, trimmed to roughly taco-shell size
• 2 cups shredded cheese (Mexican blend or cheddar), divided
• 1 1/2 cups cooked seasoned taco meat, warmed
• 2 cups shredded iceberg lettuce
• 1 Roma tomato, diced (optional)
• Taco sauce, for serving (optional)
• Sour cream, for serving (optional)

Method

1. Heat the oven to 400°F. Warm the crunchy taco shells on a baking sheet for 3 to 4 minutes, until crisp and fragrant; keep warm.
2. Lay the trimmed pitas flat and sprinkle each with a generous layer of cheese, covering the whole surface.
3. Set one warm crunchy shell in the center of each pita, then fold the pita up around the shell and press gently so they stick together as the cheese melts; return to the oven for 2 to 3 minutes if the cheese needs help melting, or warm each in a dry skillet for about 1 minute per side.
4. Fill each shell with warm taco meat, then top with the remaining cheese, shredded lettuce, and diced tomato.
5. Finish with taco sauce and a dollop of sour cream if you like, and serve immediately while the shell is still crunchy.

Prep: 10 min · Cook: 4 min · Total: 14 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data