Taco Salad Bowls
Traditionally, the taco salad is served In a crispy edible bowl. This creates some complications for a home cook. The ultimate taco salad bowl is freshly deep fried and requires a lot of preparation. Store bought shells are a pretty sad alternative. This recipe strikes a happy balance. The texture is there, but less fat and a lot less hassle.
Taco Salad Bowls
Traditionally, the taco salad is served In a crispy edible bowl. This creates some complications for a home cook. The ultimate taco salad bowl is freshly deep fried and requires a lot of preparation. Store bought shells are a pretty sad alternative. This recipe strikes a happy balance. The texture is there, but less fat and a lot less hassle.
Cooking Instructions
- 1
Preheat the oven to 350°F.
- 2
Turn your measuring cup upside down. Lay a tortilla on top. Pinch the tortilla at intervals, surrounding the base of the inverted measuring cup as shown, until you're satisfied with the pleating.
- 3
If you don't have a Pyrex measuring cup, you can use any oven-safe dish of a similar size and shape.
- 4
Place the assembly (measuring cup and all) into the preheated oven. Bake for 8 minutes.
- 5
Carefully remove the whole shebang. Peel the tortilla gently from the top of the measuring cup (fresh tortillas may stick a little). Return the tortilla to the oven without the measuring cup. Bake for another 4 minutes.
- 6
Flip the tortilla upside down. Bake 4 minutes longer.
- 7
You should have a nice, golden toast on both sides of the tortilla.
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