Dinner, Mexican, Oven

Baked Taco Salad Shells

Posted by sarahbethskitchen on

taco salad - sarahbethIf anyone has EVER read this blog, you should all know how much I love Mexican food!  And let me tell you, taco salads are no exception!  (although I make mine more on the unhealthy side versus a REAL taco SALAD.)  It essentially turns into a huuuuuuuuge tostada!  Anywho, to make them a touch healthier, I bake tortillas to make the shell rather than buying fried and packaged ones!  They come out great; nice and crispy with great flavor rather than tasting like oil!

Prep Time: 5 minutes // Cook Time: 35 minutes // Makes 2 Shells

After lots of testing, I've found these are the best for the baking.
After lots of testing, I’ve found these are the best for the baking.
  • Burrito Sized Tortillas
  • Non-stick Spray
  • 2 Bowls and Cookie Sheet

1. Set oven to 275 degrees.

2. Spray both sides of the tortillas with the non stick spray and put in whatever dish you choose.  (I just use wide mouth Corningware)

Corningware Bowl - cropped

3. Put the dishes on a cookie sheet and bake for 25-35 minutes.  Check regularly after about 20 mins because the time varies with ovens.

Prebake - cropped

4. When it’s browned to your liking, pull out and fill with all your favorite goodies!

baked - cropped

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