Taco salad shells?!
Answers: how do i make the flaky taco salad shells - not the store-bought corn kind
TACO IN A SHELL
1 (10 oz.) pkg. frozen ready to bake puff pastry shells
1 tbsp. salad oil
1 green pepper, cut into strips
1 onion, diced
1 lb. ground beef
1 (8 oz.) can tomatoes
1/4 c. taco sauce
3/4 tsp. salt
1/2 c. shredded Cheddar cheese
Thinly sliced lettuce
Let frozen puff pastry shell stand at room temperature to thaw slightly. Heat oven to 450 degrees. Stack pastry shells pressing together. Roll into 10 inch round. Place on cookie sheet. Let rest 15 minutes. Bake 20 minutes or until golden and puffed.
In skillet over medium heat, in hot oil, cook peppers and onions until tender, remove from skillet. In skillet over medium high heat cook ground beef until browned. Return vegetables. Stir in tomatoes, taco sauce and salt. Heat to boiling. Cut out center of top from pastry. Line platter with lettuce. Top with pastry. Fill pastry with beef mixture. Top with cheese, replace top.
How to Make Baked Taco Salad Shell Bowls
2 empty food cans (4-inches wide) and deep dish pizza pan (12 to 14-inch )
burrito-sized flour tortillas
2 pieces aluminum foil (12-inch)
water
olive oil
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.
huh?
you can use a collander and a wide deep pot ( safest would be a spaghetti cooker ) very hot oil, snug a flour tortilla and submerge in oil cook till golden remove ,drain and repeat ..