Taco Salads are wonderful. The problem is that the ones you get at a restaurant tend to have their shells deep fried. Really greasy. My friend Dee had bought taco shell molds that you can use to bake the shells until they are nice and crispy! Much better tasting and healthier for you. I have been making them this way every since!
How To Make A Baked Taco Shell!
- Preheat your oven to 350 degrees. While your oven heats, prepare your ingredients. Lay out the tortillas, chop any vegetables you will put in the taco salad shells, and cook any soy crumbles, chick’n, or beans.Spray cooking oil onto both sides of one tortilla. If you do not have an aerosol cooking oil spray, use a brush or paper towel to lightly coat each side of the tortilla with cooking oil.
Place the tortilla into the taco salad shell maker. Push the center of the tortilla down to the bottom of the taco salad shell maker and push the sides of the tortilla into the shell maker’s fluted sides. Repeat with any other taco salad shell makers and tortillas
Place the taco salad shell maker into the oven. DO NOT PUT ON A BAKING SHEET! They won’t get as crispy. Let the tortilla bake in the shell maker for about ten minutes, or until it is crispy.
Remove the taco salad shell makers from the oven. Carefully pull the tortilla out of each shell maker. Use a pot holder, since they will be very hot.
Taco Salad Assembly
- Place each freshly baked taco salad shell on a serving plate. Fill the shells with toppings of your choice, such as soy crumbles, black beans, chopped lettuce, tomatoes and onions, and grated cheese. Serve with a dollop of sour cream or guacamole on the top.
Keep on layering until it looks like enough to you!
Place a layer of refried beans on the bottom of each prepared taco shell bowls. Then place a layer of shredded Iceberg lettuce. Place a layer of grilled chicken pieces on top of the lettuce. Top with chopped tomatoes, chopped cucumbers, avocado slices, and sprinkle shredded cheese over the top. Add some taco sauce and some non-fat sour cream over the top.
Iceberg lettuce, shredded
Fresh tomatoes, chopped into bite-sized pieces
Freshly-grated sharp cheddar or Monterey Jack Cheese (or a combination of both)
Taco sauce (of your choice)
Non-fat sour cream
Sliced black olives
Raw chopped onion
Sliced green onions
Pickled jalapeno chile peppers (the sliced ones in a jar)
Different kinds of cheeses may be used