How To Make Baked Taco Salad Shell Bowls

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 1
• 1 (10 inch) flour tortillas
• 1 piece aluminum foil (12-inch)
• warm water
• 1/4 teaspoon olive oil

Recipe

• 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!