It started with a discussion about Mexican restaurants... progressed into a general craving for Mexican food... and ended up a full out NEED for a crispy, crunchy, fresh taco salad.
My general dislike for salty, greasy tortilla chips led me away from purchasing ready-made taco salad shells, and I entered the trial-and-error process of homemade shells. It must be said that a small number of tortillas were harmed in this experiment -- some too crispy , some too soggy -- but at long last yielded a perfectly proportioned taco salad shell.
Best of all, these shells are incredibly simple! All that you need is an oven safe custard dish, empty soup can, or ball of aluminum foil.
Homemade Taco Salad Shells
Preheat oven to 450 degrees (hot, hot, hot!)
Line a cookie sheet with aluminum foil, then place one can or aluminum foil ball or custard dish on the sheet for each shell you intend to make.
Brush torillas on each side with a small amount of water, followed by a generous spray of cooking spray or olive oil.
Drape shells over soup cans.
Bake the shells until they hold their shape (about 4-5 minutes), then remove the cans and invert the shells "right side up" on the cookie sheet. Bake an additional 2-3 minutes. Remove from oven and allow to cool before adding salad components.
Fill with shredded lettuce, chopped tomatoes, black olives, cheese, taco meat, sour cream, jalapenos, and taco sauce or salsa. Enjoy!
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