1/7 Photos of 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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- 1If using 10-inch tortillas, set 2 empty food cans 3 to 4 inches apart on a 14x17-inch foil lined baking sheet.
- 2If using 12 or 13-inch tortillas, set 1 food can on baking sheet.
- 3Drape a foil square over the top of each can.
- 4Fill 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.
- 5Quickly immerse a tortilla in the water, then lift out and let drain.
- 6Drape 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).
- 7If 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.
- 8Bake 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.
- 9Using 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.
- 10Return the shells to the oven and bake until they're crisp, about 2 to 3 additional minutes.
- 11Let cool on rack.
- 12Repeat all steps until you have enough shell bowls for your meal.
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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
- Total Fat 6.5 g
- Saturated Fat 1.4 g
- Cholesterol 0.0 mg
- Sodium 445.2 mg
- Total Carbohydrate 35.9 g
- Dietary Fiber 2.1 g
- Sugars 1.3 g
- Protein 5.8 g