My husband and I took the kids out to Mexican and my daughter could not take her eyes off a taco salad at a nearby table. Personally I think she loved the idea of a giant chip shaped like a bowl and not the salad; but we’ll settle for a little decadence if that means she’ll eat lots of veggies. She got about half way through the enormous salad before she ravaged the actual tortilla bowl. The leftovers made it home and she finished it for dinner that night. It was such a hit we now make a version of this at home, sans the fryer and with more sensible portion control. After some trial and error I finally figured out the best way bake the shells for your very own taco salad in a bowl.
Making foil ball and placing in the shells to help keep their shape.
Browning up so nicely in the oven.
Baked Taco Salad Shell
- Flour tortillas
- Cake pan with an inch of water
- Cooking spray
- Aluminum foil
- Taco salad fixins
Preheat oven to 400 degrees. Cut tortillas into 6inch circles. Don’t throw away the scraps because you can use them to make chips. Spray each tortilla with cooking spray and dip into the water. Place into cupcake pan by gently pressing down the tortilla and folding the edges. Take a piece of aluminum foil and roll it into a loose ball and place in the center of each tortilla to help keep its shape. Cut the scraps into chip size pieces and spray with cooking spray and place on a baking sheet. Put the cupcake pan with tortilla shells and sheet with chips into the oven for about 6 to 8 minutes. They are ready to flip when the edges begin to brown. Remove the cupcake pan and sheet – chips are finished! Gently remove the tortilla shells from the cupcake pan and turn them over on a baking sheet. Place them back in the oven for 4 minutes or until the bottom is not soft. Take out of the oven and fill with your favorite taco salad ingredients. Here’s what we put in ours: chicken, rice, lettuce, cheese, guacamole, sour cream, tomatoes, and corn.