Like most foods, I suspect this would probably taste better if it were deep fried, or slathered in oil or butter – but if that’s not an option for you, here’s a simple way to make individual serving bowls for your taco salad. You’ll need a non-stick frying pan and two bowls that fit snugly together, the larger bowl will dictate the size of your tortilla bowl.
Ingredients: [‘flour tortillas’, ‘salt’]
Quantity of Ingredients: [“4 flour tortillas (or 1 for each serving)”,”1 dash salt”]
Number of Servings: 4
Steps: [‘Heat non-stick frying pan to medium high.’, ‘Brown 1 tortilla on both sides, keep it moving or it will burn. If you get bubbles press the tortilla down with a spatula, just remember: keep it moving!’, ‘Sprinkle with a little salt for flavour once tortillas are warm.’, ‘When both sides are covered in brown spots (less than a minute per side on my stove) remove from pan and put in large bowl. Shape by putting smaller bowl on top. Be gentle or it will crack.’, ‘Repeat with remaining tortillas.’, “Use immediately. I recommend filling them with Paula Deen’s Taco Salad recipe #141195.”]