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There’s something satisfying about a large taco salad. You can even make it into a healthy dish by using lean ground beef and other low-fat ingredients. Often, a taco shell bowl is deep fried, which ruins the whole "healthy meal" thing. That doesn’t mean a taco salad has to be made with a deep-fried shell. You can bake taco salad shell bowls at home for ultimate freshness.
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Place two medium-size, oven-safe bowls upside down on a baking sheet. Stoneware, ceramic and glass bowls are good for this application. Make sure the bowls are the right size for the tortillas.
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Spray the bowls with nonstick cooking spray.
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Shape the tortillas over the bowls.
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Bake at 350 degrees until the tortillas begin to brown and become crispy, 10 to 15 minutes.
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Remove the tortillas from the bowls and fill them with taco salad.
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- Spray the outside of the tortillas to make the the bowls crispier.
- Serve the baked shells immediately because they can lose their crispness if you allow them to sit or refrigerate them.
- Use tongs to remove the tortillas from the bowl.
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