How to Make Baked Taco Salad Shell Bowls

Juliesmom's Note:

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

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 1

• 1 (10 inch) flour tortillas
• 1 piece aluminum foil (12-inch)
• warm water
• ¼ teaspoon olive oil

Directions:

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

Reviews

[the80srule]

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!

[Chef #1420578]

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.

[gailanng]

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.