Taco Salad Bowls

Name: Taco Salad Bowls
Total time: 1200 s
Yield: 1 serving
Cuisine: American
Ingredients: Large flour tortillas; 1 each Pyrex measuring cup

Ryan Goodwin @cook_3814251

San Francisco, California

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.

Ryan Goodwin @cook_3814251

San Francisco, California

Saved

Ingredients

20 mins

1 serving

Large flour tortillas
1 eachPyrex measuring cup

Saved

Steps

20 mins

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.