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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-
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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
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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. |
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2
Done
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If Using 12 or 13-Inch Tortillas, Set 1 Food Can on Baking Sheet. |
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3
Done
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Drape a Foil Square Over the Top of Each Can. |
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4
Done
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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. |
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5
Done
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Quickly Immerse a Tortilla in the Water, Then Lift Out and Let Drain. |
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6
Done
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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. |
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7
Done
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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. |
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8
Done
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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. |
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9
Done
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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. |
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10
Done
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Return the Shells to the Oven and Bake Until They're Crisp, About 2 to 3 Additional Minutes. |
