Easy Baked Taco Salad Bowls

Anyone miss me???

I know the Sandhill Cranes on the golf course did.

Gordy and I spent last week in Key Largo, doing what we love most, scuba diving and eating!  But now that we are back, so is the diet.  But darn if I wasn't craving a good taco salad over the weekend.  Luckily, I have found a healthy alternative to fried taco bowls, Easy Baked Taco Salad Bowls.  Early in the day, I threw 2 chicken breast in the crock pot with some salsa and water.  I let the chicken cook all day.

 To make the bowls, I needed two cans, so I drained a can of black beans and a can of corn.  Perfect additions to a healthy taco salad.  I also chopped up a tomato. 

I rinsed the cans out and put them on a cookie sheet.  I covered each can with a large piece of foil.

I preheated my oven to 450 degrees.

I filled a large pie plate with warm water and a little olive oil.  To spice things up a little, I used some jalapeno flavored oil.  I immersed one shell in the oil and drained it slightly.  I draped the shell over the foil on the cans.  Then I repeated with the second shell adding a little more oil to the water.  I baked the shells for about 5 minutes.  While the shells were cooking, I removed the chicken from the crock pot and shredded it.  I returned it to the crock pot to keep it warm.  When the shells were lightly browned, I carefully flipped them over and removed the foil and the cans.  I continued to bake for about another 3 or so minutes.   While the bowls cooled slightly, I chopped up an avocado.  I filled my bowl with shredded chicken, corn, black beans, tomatoes and sliced jalapenos.  I skipped the sour cream and the cheese, but did enjoy the wonderful salad with a home brew....our Corona Clone, PERFECTION!

Easy Baked Taco Salad Bowls

2 (10 inch) flour tortillas
2 pieces aluminum foil ( 12-inch)
warm water
1/2 teaspoon 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.