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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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by Lee L. photo by Lee L.
photo by gailanng photo by gailanng
photo by vadapao photo by vadapao
photo by limeandspoontt photo by limeandspoontt
Ready In:
20mins
Ingredients:
4
Serves:
1
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ingredients

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directions

  • If using 10-inch tortillas, set 2 empty food cans 3 to 4 inches apart on a 14x17-inch foil lined baking sheet.
  • If using 12 or 13-inch tortillas, set 1 food can on baking sheet.
  • Drape a foil square over the top of each can.
  • 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.
  • Quickly immerse a tortilla in the water, then lift out and let drain.
  • 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).
  • 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.
  • 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.
  • 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.
  • Return the shells to the oven and bake until they're crisp, about 2 to 3 additional minutes.
  • Let cool on rack.
  • Repeat all steps until you have enough shell bowls for your meal.
  • Enjoy!

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Reviews

  1. These are wonderful and economical to boot! I used a 10-oz ramekin so I could get a deeper-set bottom. This could also work wonderfully with small corn tortillas if you use a teeny-tiny oven-safe ramekin (or wash out one of those little chiles cans) for mini taco pies or appetizer-sized taco salads. Thank you for a great post!
     
  2. I just made these. They are wonderful and way better than the store bought tortilla bowls. Although they are baked, they still come out crispy. I baked my on some ceramic dinner bowls instead of a can. I also sprinkled some salt, garlic powder, and chili powder to the tortillas before I baked them. They were absolutely delicious.
     
  3. For every yin there's a yang. For every recipe I've made that was just so-so, I'll meet one that is just incredible...and yes, I'm talking about these shells. Extremely easy to prepare and the fillings can be as varied as there are chefs. I'm 5*s impressed.
     
  4. I practiced with wrapping the tortilla around the outside of the metal mixing bowl. Worked ok but didn't look very fancy so I took the suggestion and sprayed the inside of a pyrex mixing bowl (glass) and after dipping the tortilla in water/oil, I put inside of the bowl. Excellent! You can crimp the edges just like a restauruant shell. I sprinkled a mixture of chili powder, salt, and garlic powder over the shell and then baked the bowl at 7 min. Because all I had was whole wheat toritillas, I think it took longer. I'm not really a fan of whole wheat toritllas (tasted whole wheatish - next time I'll try just the plain ones). When I removed from the oven, it was easy to lift out of bowl. I cooled on a wire rack so the bottom didn't get soggy. Very nice. My first few attempts were ok but it didn't take long to get them looking very nice. I still prefer the deep fried ones but my family enjoyed them, they are much healthier and they looked so nice. Served with a fruit salad.
     
  5. Wonderful and SO easy! I used the larger, deeper Corning bowls on stead of cans. When I inverted them I just dropped them into the bowls to finish cooking. No need for propping the sides!
     
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RECIPE SUBMITTED BY

I love to cook and my daughters and I enjoy collecting recipes together! My daughters here on RecipeZaar are cxstitcher and Julesong.
 
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