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.
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.
Spray the bowls with nonstick cooking spray.
Shape the tortillas over the bowls.
Bake at 350 degrees until the tortillas begin to brown and become crispy, 10 to 15 minutes.
Remove the tortillas from the bowls and fill them with taco salad.
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.