HOMEMADE TACO SHELL BOWLS
Learn how to make easy taco salad shells in your oven using flour tortillas. It's a healthy taco shell that saves calories compared to the store-bought variety.
Provided by Jodi Danen, RDN / Create Kids Club
Categories Main Entree
Time 20m
Number Of Ingredients 2
Steps:
- Preheat the oven. Preheat the oven to 350°F.
- Shape the foil and tortillas. Shape tin foil into 4 medium-sized loose round-shaped balls. Drap the tortilla over the top, gently shaping the tinfoil and the tortilla shell into the shape you'd like. Repeat for all the shells.
- ⭐️Bake. Bake for 15-20 minutes watching closely after 15 minutes. Once the shells start browning they can burn quickly.
- Serve. Serve with taco meat and toppings or in your favorite recipe.
Nutrition Facts : Calories 90 kcal, Carbohydrate 15 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Sodium 206 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
TACO SALAD WITH BAKED SHELLS
Instead of using deep-fried salad shells, this recipe calls for baking flour tortillas in the microwave. Doing so keeps all the flavor and reduces the fat.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning, water and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened. , Meanwhile, place each tortilla in a microwave-safe 7-in.-diameter shallow bowl, forming a shell. Spritz with butter spray. Microwave two at a time on high for 2 to 2-1/2 minutes or until crisp and lightly browned. Carefully remove from bowls to serving plates., In a microwave-safe bowl, combine refried beans and salsa. Cover and microwave on high for 1-1/2 to 2 minutes or until heated through. Spoon into tortilla shells. Top with the beef mixture and cheese. Serve with lettuce, olives, onions and sour cream.
Nutrition Facts :
HOMEMADE TACO SHELLS #1
These are so good, you may NEVER buy taco shells again! But be prepared to be the last one to have a chance to sit down and eat. As soon as I sit down to eat my first taco, my guests are needing their 3rd or 4th or 5th one cooked...But, it is well worth it to hear that these are the best tacos they have ever had!
Provided by Cindy1
Categories Sauces
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat a dry skillet over medium/high heat.
- Mix the ingredients well.
- The batter will be runny.
- Drop by large utensil spoonful onto skillet, quickly spreading the batter in a circular motion, working from the inside out.
- Each side only takes about 1 minute of cooking.
- The shells are not supposed to brown.
- When the shells are removed from the pan, they can be molded into"taco shell shape" by placing, half-curled, between two objects, such as coffee cups.
- I like to serve them to each guest directly from the pan without molding them, however, becuz I find that they dont crack while still hot and pliable.
- Fill with all the taco stuffin's and enjoy!
HOMEMADE TACO SALAD SHELLS
We Like Taco Salad,So We Make The Shells. I Double The Recipe For Us It's Not Hard To Make.
Provided by Doris Ware @dinkymax
Categories Flatbreads
Number Of Ingredients 3
Steps:
- Preheat Oven To 475* Get OUT 4 Oven Proof,Serving Size Bowls.Grease Them On Back Of Bowels Place On Cookie Sheet Upside Down .
- In A Large Bowel, Mix Biscuit Mix And Chili Powder Well THEN Stir In Cold Water Little At A Time Til Dough Form's. Divide Dough In Equal Parts Then Press Onto Back OF Bowels.Bake 8-10 Min. Or Till Golden Brown.
HOW TO MAKE BAKED TACO SALAD SHELL BOWLS
Make and share this How to Make Baked Taco Salad Shell Bowls recipe from Food.com.
Provided by Juliesmom
Categories Breads
Time 20m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- If using 10-inch tortillas, set 2 empty food cans 3 to 4 inches apart on a 14x17-inch foil lined baking sheet.
- If using 12 or 13-inch tortillas, set 1 food can on baking sheet.
- Drape a foil square over the top of each can.
- Fill a pizza pan (one that's at least 3/4-inch deep) or another appropriately rimmed container with about 1/2 inch of warm water; add 1/4 teaspoon of olive oil.
- Quickly immerse a tortilla in the water, then lift out and let drain.
- Drape the damp tortilla over the foil on the empty food can (if you place it slightly off-center the shell with have a dramatic higher flair to one edge).
- If you have room on the pan for another tortilla, add another 1/4 teaspoon oil to the water, dip a tortilla, and drape it over the other can.
- Bake the taco salad shells in a preheated 450 degree F oven until they're lightly brown and firm enough to hold their shape, which will take about 4 to 5 minutes.
- Using pot holders, carefully lift the shells off the cans and place them cup-side-up on the pan; the edges on larger tortillas might need support when the shells are inverted so loosely crumple some foil into 4-inch balls and push them against areas that sag.
- Return the shells to the oven and bake until they're crisp, about 2 to 3 additional minutes.
- Let cool on rack.
- Repeat all steps until you have enough shell bowls for your meal.
- Enjoy!
Nutrition Facts : Calories 228.3, Fat 6.5, SaturatedFat 1.5, Sodium 445.2, Carbohydrate 36, Fiber 2.2, Sugar 1.3, Protein 5.8
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