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    You are in: Home / Recipes / How to Make Baked Taco Salad Shell Bowls Recipe
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    How to Make Baked Taco Salad Shell Bowls

    How to Make Baked Taco Salad Shell Bowls. Photo by gailanng

    1/7 Photos of How to Make Baked Taco Salad Shell Bowls

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Juliesmom's Note:

    Also requires 2 empty food cans (4-inches wide) and deep dish pizza pan (12 to 14-inch )

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      If using 10-inch tortillas, set 2 empty food cans 3 to 4 inches apart on a 14x17-inch foil lined baking sheet.
    2. 2
      If using 12 or 13-inch tortillas, set 1 food can on baking sheet.
    3. 3
      Drape a foil square over the top of each can.
    4. 4
      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. 5
      Quickly immerse a tortilla in the water, then lift out and let drain.
    6. 6
      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. 7
      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. 8
      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. 9
      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. 10
      Return the shells to the oven and bake until they're crisp, about 2 to 3 additional minutes.
    11. 11
      Let cool on rack.
    12. 12
      Repeat all steps until you have enough shell bowls for your meal.
    13. 13
      Enjoy!

    Ratings & Reviews:

    • on February 10, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 20, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 15, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (38)

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    Nutritional Facts for How to Make Baked Taco Salad Shell Bowls

    Serving Size: 1 (72 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 228.3
     
    Calories from Fat 58
    25%
    Total Fat 6.5 g
    10%
    Saturated Fat 1.4 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 445.2 mg
    18%
    Total Carbohydrate 35.9 g
    11%
    Dietary Fiber 2.1 g
    8%
    Sugars 1.3 g
    5%
    Protein 5.8 g
    11%

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