I Don't Like It And I'm Not Gonna Eat It
Try this I Don't Like It And I'm Not Gonna Eat It recipe, or contribute your own.
Try this I Don't Like It And I'm Not Gonna Eat It recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 102.814270533333 mg
- Fat 22.6796185 g
- Fiber 0 g
- Protein 28.1076071943333 g
- Saturated Fat 8.86924280806667 g
- Serving Size 1 1 (151g)
- Sodium 99.7903214 mg
- Sugar 0 g
- Trans Fat 3.24620939463333 g
- Calories 325 calories
Step-by-step
- Cook beef in a pan. Add taco seasoning and water according to the packets instructions Note: if you make taco meat a different way you can do that too
- Put rolls into a cupcake tin and bake according to instructions
- Take out rolls and put a dent into the top of each
- Put a scoop of taco meat into each dent and too with cheese
- Put the tin back in the oven for about 5 minutes or until cheese is melted.
- Enjoy!
Muffin Tin Requirements
Standard metal muffin pans conduct heat more efficiently than silicone alternatives, ensuring the bottom of each roll bakes through instead of turning gummy. Grease the cups thoroughly with butter or neutral oil to prevent the dough from sticking during the initial bake. If using a dark-coated pan, reduce the oven temperature by 25 degrees Fahrenheit to prevent premature browning on the exterior before the interior structure sets.
Creating Structural Dents
Depressing the center of each baked roll requires waiting precisely two minutes after removal from the heat source so the steam can subside without burning fingers. Use the back of a tablespoon dipped in flour to press down the center, creating a cavity deep enough to hold the filling without breaching the bottom layer. Pressing too forcefully while the dough is piping hot will tear the gluten strands, resulting in leaks.
Managing Cheese Melting Points
Mexican blend cheese typically contains a mix of Monterey Jack, Cheddar, and queso quesadilla, which melts smoothly at 150 degrees Fahrenheit. Return the assembled tins to a 350-degree oven for exactly five minutes, watching for the fat to separate slightly and bubble at the edges. Leaving the dairy in the heat past this window causes the proteins to tighten and release excess oil, leaving a tough, rubbery topping.
