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How to Make Baked Taco Salad Shell Bowls

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“Also requires 2 empty food cans (4-inches wide) and deep dish pizza pan (12 to 14-inch )”
READY IN:
20mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

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!

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