Baked Taco Salad Bowls

These couldn't be easier and they are very crunchy and much healthier than the fried variety.  I use smaller tortillas, probably around 8", because they are more kid sized but you can use 10" or bigger as well.  Six 8" tortillas fit just right on my big sheet cake pan.  You might have to cook fewer at a time depending on how big your tortillas are and how big your molds are.  I use little ceramic ramekins turned upside down for my molds.  You can also use empty metal cans or oven safe glass bowls.  These can be cooked in advance and stored in an airtight container after they have cooled completely.

Baked Taco Salad Bowls

Whole wheat flour tortillas

cooking spray

salt

Preheat oven to 425 degrees.  Place up to 6 tortillas between damp paper towels on a microwave safe plate and microwave for 30-45 seconds, until steamed.  Arrange 6 empty metal cans or mold of your choice on a large sheet cake pan.  Drape steamed tortillas over molds and press sides down to form folds.  Spray with cooking spray and sprinkle with salt if desired.

Bake taco salad bowls in 425 degree oven for 7 minutes.  Remove taco bowls from forms and turn right side up on baking sheet.  Place back in oven for about 3 minutes.  Let cool on rack.  Repeat until desired amount of bowls have been baked.