food

Recipe Remix: Beef Enchilada Dip and Chocolate Espresso Tortilla Cannoli/Boat

From a ridiculously cheesy, beefy dip, to a coffee and chocolate chip cannoli, tortilla boats have unlimited sweet and savory potential.

food

Recipe Remix: Beef Enchilada Dip and Chocolate Espresso Tortilla Cannoli/Boat

From a ridiculously cheesy, beefy dip, to a coffee and chocolate chip cannoli, tortilla boats have unlimited sweet and savory potential.

Ingredients

  • 4 Old El Paso soft tortilla taco boats
  • 1/4 cup butter, melted
  • 1 tablespoon butter
  • 1 tablespoon grapeseed oil
  • 1/2 onion, chopped
  • 1/2 pounds ground beef
  • 1 can chopped chilies, drained
  • 1 cup green enchilada sauce
  • 1 1/2 cups Mexican cheese
  • Salt to taste
  • Tortilla chips, for serving
  • Cilantro
  • Sour cream

Steps

  1. Preheat oven to 350°F.
  2. Melt 1/4 cup butter and brush on taco boats. Bake for 6-8 minutes. Set aside.
  3. Heat 1 tablespoon butter and oil in a medium pot. Add onion and cook 5 minutes. Set aside.
  4. Stir in ground beef and cook until brown. Add chilies and sauce and bring to a simmer. Turn off heat and stir in 1 cup of cheese until melted.
  5. Fill each boat with the mixture and sprinkle with more cheese. Bake an additional 5 minutes, until cheese is melted.
  6. Garnish with sour cream and cilantro. Serve with chips for dipping.

Ingredients

  • 4 Old El Paso soft tortilla taco boats
  • 1/4 cup butter, melted
  • 1/4 cup sugar
  • 1 tablespoon cinnamon
  • 1/2 cup semisweet chocolate
  • Pinch of cayenne (optional)
  • 1 teaspoon coconut oil
  • 1 cup heavy cream
  • 1/2 cup full fat ricotta
  • 1 teaspoon espresso
  • 1 tablespoon water
  • 2/3 cup powdered sugar
  • 1/2 cup mini chocolate chips, plus more for garnish
  • Raspberries for garnish

Steps

  1. Preheat oven to 350°F.
  2. Brush taco boats with butter.
  3. Mix sugar and cinnamon. Sprinkle all over boats and bake for 8 minutes.
  4. Meanwhile melt chocolate, and stir in cayenne (optional) and coconut oil. Pour into shallow dish.
  5. Dip the top of each toasted tortilla boat in chocolate and chill to set.
  6. Mix espresso powder and water. Add cream to a medium bowl and beat until soft peaks form. Add ricotta, espresso and powdered sugar. Continue to beat until stiff peaks form. Fold in mini chocolate chips.
  7. Fill each boat with creamy mixture and chill for 10 minutes.
  8. Garnish with chocolate chips and raspberries.