Our family loves taco salads. I love them because they are easy to make and I usually have all of the ingredients on hand. I found this recipe where you bake the taco shell, instead of frying it. I like the idea of lower fat. The baked ones come out crispy and delicious. We hardly miss the fat.
Using a pie plate/pan put a cup of water in it. Add about a tablespoon of olive oil, and a teaspoon and a half of salt. Mix lightly. Place the tortilla in the pie plate and completely cover with the oil/water mixture. Place empty food cans on a cookie sheet. Drape the tortilla over the cans. (I have found that pineapple cans are the perfect size. I have saved 6 empty cans in my cupboards. That way I can make theses when ever I want.) If you off set the tortilla slightly, it gives the tortilla a nice flared shape on one side. I can bake 3 tortillas at one time on 1 cookie sheet. Bake at 425 until as crispy as you like. (about 8 mins.) When cooled, fill with your favorite ingredients and enjoy!
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