Ingredients
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1
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1
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1/4
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-
-
-
-
-
-
-
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-
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Directions
How to Make Baked Taco Salad Shell Bowls,Also requires 2 empty food cans (4-inches wide) and deep dish pizza pan (12 to 14-inch )
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Steps
1
Done
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If Using 10-Inch Tortillas, Set 2 Empty Food Cans 3 to 4 Inches Apart on a 14x17-Inch Foil Lined Baking Sheet. |
2
Done
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If Using 12 or 13-Inch Tortillas, Set 1 Food Can on Baking Sheet. |
3
Done
|
Drape a Foil Square Over the Top of Each Can. |
4
Done
|
Fill a Pizza Pan (one That's at Least 3/4-Inch Deep) or Another Appropriately Rimmed Container With About 1/2 Inch of Warm Water; Add 1/4 Teaspoon of Olive Oil. |
5
Done
|
Quickly Immerse a Tortilla in the Water, Then Lift Out and Let Drain. |
6
Done
|
Drape the Damp Tortilla Over the Foil on the Empty Food Can (if You Place It Slightly Off-Center the Shell With Have a Dramatic Higher Flair to One Edge). |
7
Done
|
If You Have Room on the Pan For Another Tortilla, Add Another 1/4 Teaspoon Oil to the Water, Dip a Tortilla, and Drape It Over the Other Can. |
8
Done
|
Bake the Taco Salad Shells in a Preheated 450 Degree F Oven Until They're Lightly Brown and Firm Enough to Hold Their Shape, Which Will Take About 4 to 5 Minutes. |
9
Done
|
Using Pot Holders, Carefully Lift the Shells Off the Cans and Place Them Cup-Side-Up on the Pan; the Edges on Larger Tortillas Might Need Support When the Shells Are Inverted So Loosely Crumple Some Foil Into 4-Inch Balls and Push Them Against Areas That Sag. |
10
Done
|
Return the Shells to the Oven and Bake Until They're Crisp, About 2 to 3 Additional Minutes. |