I wanted to see if there was a way to make my own crunchy taco shell bowl. I don't own once of those handy dandy infomercial ones but thought surely I could make it using something from around the house right? A quick internet search produced this super easy and very clever method. Simply wrap foil over the top of clean cans and lay tortillas on top, then bake in the oven. The result was a deliciously crunchy taco shell, perfect as a vessel for the taco salad! It's too easy not to try.
Taco Salad
Serves 4
Time: 30 minutes
Ingredients:
4 clean cans wrapped with aluminum (easy when you used canned stuff for the salad)
Pam cooking spray
4 flour tortillas (I used 10 inch)
1/2 large onion chopped
1 lb ground sirloin
1 packet taco seasoning
1 14.5 oz can diced tomatoes
1 can black beans drained and rinsed
1 can corn drained
guacamole
sour cream
shredded cheese
chopped onion, tomatoe
salsa
Directions:
Preheat oven to 450 degrees. Place cans on baking sheet. Spray both sides of room temperature tortillas with cooking spray. Drap tortillas over cans. Bake in oven for 8-10 minutes or until golden brown and crispy.
Meanwhile, saute onion in large skillet for 2-3 minutes. Add ground sirloin and taco seasoning packet. Cook until meat is browned about 5 minutes. Add diced tomatoes and simmer 5-10 minutes.
I like to put out all the ingredients so each person can assemble their own taco salad. Then you can get the right ratio of all the yummy ingredients! So fun, so delicious and so easy!
