Sunday, August 28, 2011

Baked Taco Bowls

We love tacos in our house. They are a great throw together meal. Especially when you have some leftover roast in the fridge. I made these shredded beef taco bowls with the leftover roast from the Braised Beef recipe (HERE) and some inspiration from pintrest. Instead of frying the taco shells, like we had always done in the past, I saw an article on pintrest on how to BAKE the taco shells. The results were delicious. With fried taco shells, they tend to start getting mushy unless you fry them so hard that they are pretty much crumbling when you start to build your taco. With these, they stay crisp and fresh and with the bowl shape, they are all ready for loading.

To make the bowls, preheat your oven to 350. Spray corn tortillas with non stick spray. Lay in an upside down cupcake pan so the shape resembles a bowl. Bake for 8-10 minutes or until the shell is crisp and holds it shape.

Then load up with your favorite taco fixings. A quick scrumptious meal.