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:
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!