A more exact recipe is over at Right Quick Cook.

Ok, so I had a few extra tortillas from last night when I made some tacos, I had taco meat left from the last couple of days (thursday was taco salad, friday was tacos)…and I had all the fixins for one more heaping helping of taco salad.

So I decided, what the heck, let’s try make some taco salad shells.

I made four of them, so now I have leftover shells, leftover tortillas, and no taco meat. Vegetarian the next couple days. Ah well. Anyways, here’s what I did.

The first thing I did was followed the advice given at a few different places…mix water with about a quarter teaspoon oil, and then dunk a tortilla in it. Then, on a cooking sheet, place a cleaned used food can (I didn’t have a can, so I used some small glasses (oooh, dangerous I know…but I live a life of danger(I live with my cat))). Spray those with some pam or somesuch, drape the shells over them. Have the oven preheated to 450, and toss the cooking sheet in there, baking the shells for about 5 minutes.

After those five minutes (check to make sure nothings burning), take them out, flip the shells so they’re sitting as they would for you to eat out of, take out the glasses, and put it back in to finish baking them for about 2-3 minutes, taking them out at the desired level of brownness.

Of course, the first two turned out great, but pretty tasteless. So I adjusted the recipe some what, put in the water and oil in a mixture of ROUGHLY 4 parts water to 1 part oil. Just enough to be able to dunk the tortillas in, no reason to go overboard…and then sprinkle a good size teaspoon of salt and mix it all together as well as you can. Then repeat above.

The taste was pretty fantastic on those bowls, and only so-so on the OG recipe.

I rule.