MEXICAN TACO SALAD

Have you ever wanted something . . . a Something that you really Didn’t need?

You’ve picked it up several times, but always put it back.

Well I say, “The heck with it . . . frivilous or not, I’m buying it!”

. . . and I did.

It made these crispy fluted shells.

I’m happy now.

They are baked . . . not fried . . . and very crispy.

I bought these pans from The Prepared Pantry. They have 3 different sizes: 4 Mini, 2 Medium, or 1 large.  The size pictured is the Medium size.  I also bought the 4 mini’s.  I told you . . . I went crazy!  They are going to be lot’s of fun though.  Just think of the possibilities. I have my eye on a few other new fangled pans as well.  Uggg.

I simply brushed the pans with some non-stick spray and plopped the soft shells inside.

Bake at 350 degrees for about 10 minutes until golden brown.

Note:  Fried Shells are a bit more delicious, but not good for you.  The baked Shells are great, but next time I will brush the tortilla with some melted butter or Olive Oil before baking.  That is optional of course!

See . . .

My favorite way to make the meat filling for Taco Salads is this way:

“Corn Chip Casserole”

You can have the Casserole with a greed salad and French Bread the 1st night,

then . . . Use what’s Leftovers to make Taco Salads the next night.

 Place Grated Cheese in the bottom of the bowl.

This keeps the bottom of the shell from getting soggy.

Place a nice big scoop of Warm Casserole mixture on top of Cheese.

like this . . .

Top meat mixture with Lettuce, Cheese, Tomatoes, Bacon, Sunflower Seeds, Chilies, Olives, sour cream, Guacamole, etc. You can crush Corn Chips over the top if you like.  Sometimes I like Blue Cheese Dressing, French or Catalina dressing drizzled over the top.  With the Casserole base, it really doesn’t need it though. 

I simply serve it with Toasted Garlic French Bread.

You can make one large Corn Chip Casserole, and have 2 easy meals!

Unless you have a big family of course –   Make extra . . . it’s good!