Ice Cream Tacos

I have had this recipe for eight years and last night was the first time I have ever made them. The recipe comes from www.oldelpaso.com.



6 Old El Paso taco shells or 8 mini taco shells
1/3 cup milk chocolate chips
1 pint (2 cups) vanilla ice cream
2 tbsp. chopped peanuts

1. Heat oven to 350 degrees. Stand taco shells in 9-inch loaf pan. To help stand up the shells, crumbled foil can be used.
2. Put shells in oven for 5 minutes or until they are light golden brown. Allow them to cool completely cool in pan.
3. With shells still in pan, spoon 1 tsp. chocolate chips into the bottom of each shell. Spoon in 1/4 cup ice cream into each shell and freeze 15 minutes.
4. In a microwave safe dish, microwave remaining chocolate chips on high for 1-2 minutes or until chocolate in melted and smooth when stirred.
5. With a spoon, drizzle chocolate over the top of each taco. Sprinkle chopped peanuts on top of chocolate immediately. Return to freezer for about 10 minutes or until chocolate is set.

6-8 tacos