For Margot's birthday party, we set up a taco salad bar...super easy! You gotta have the taco shell bowls to go with it of course. I decided to make my own. I'm so glad I did! They were really easy and really tasty. The recipes I read said to use empty tin cans to bake them on but I found that using oven-safe bowls worked much much better and gave me the shape I was looking for. I will definitely revisit this one again and again!
Taco Salad Bowls
Ingredients:
10 12-14 inch flour tortillas
1/2-3/4 c. warm water
2-3 tbsp. vegetable oil
2-3 tbsp. vegetable oil
Salt to taste
Directions:
Preheat oven to 450 degrees and place 4 oven-safe bowls upside down on 2 cookie sheets. Place a square of aluminum foil over each bowl. Place the warm water and oil in a pizza pan and whisk to combine. Immerse a tortilla into the water mixture and shake any excess off. Drape the tortilla over the foil covered bowl. Repeat with 3 more tortillas and sprinkle lightly with salt. Bake in the preheated oven for 5-6 minutes, until tortilla holds its shape. Using oven mitts, take the tortillas and foil off the bowls with turn the bowls right side up on the cookie sheets. Now, place the par baked shells down inside the bowls and bake an additional 2-3 minutes until crisp and light golden brown. Remove from bowls and cool on racks. You'll have to do this in several batches until you've used all your tortillas. Makes 10 taco salad bowls.
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