Saturday, June 29, 2013

RECIPE} Homemade Baked Taco Salad Shell

I LOVE Mexican food. Seriously, I think I could eat it every day. While I was pregnant, I actually think I did! The problem is, is that even when you get a taco salad, if you eat the shell, most of the time those things are filled with saturated fats because they are FRIED! Ugh, what a bummer, right?  Well yeah, until you realize you can make them at home BAKED and never have to feel guilty again - Woo-hoo!

So, here is the Super EASY recipe for these bad boys!

  • As many soft shell tortillas as you will need - you pick the size and type. I tend to use the 8" whole wheat
  • Non-stick cooking spray
Preheat your oven to 375 degrees.

Place your muffin/mini cake pan in the oven upside down for about 5 minutes, just long enough to warm up the pan.

Spray the bottom of your muffin pan and while it is still warm.  

If using a mini-cake pan, you can drape you tortilla shells over the top.

If using a muffin tin, gently press your tortillas into the areas between muffin wells.

Bake for 5-8 minutes, until the tortilla is crispy and holds its shape. Remove from the heat and let cool for about a minute, then fill with your favorite taco salad ingredients (lots of veggies!) and enjoy!

Easier than you ever imagined? Let us know how much you enjoyed these!

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