Taco Salad

I was trying to dream up something good for supper the other day. You know what that is like, right? I had a few ingredients on hand, so I set about thinking, “Hmmm….what would be good and healthy? Or even just good!”

Many years ago they came out with a taco salad shell that you could bake and fill. It was a very light, crusty shell that tasted very good. I haven’t bought them in many years. While we were in Alaska I tried making taco salad shells from store bought flour tortillas. It was okay, but not that great. Well, I decided to try making my own flour tortillas, then baking them into the salad shell. And, you know what? They were really good. Frank really liked them which gives them a place in the, “Let’s remember that and make them again.” category.

First I made up a regular batch of flour tortillas using one cup of flour. If I were going to make tortillas to fill and roll up, I would split this recipe into four pieces of dough. But since I wanted to make taco salad shells big enough to hold a decent amount of ingredients, I only split it into two pieces.

I got out a cookie sheet and two regular cereal bowls, coated the outside of the bowls with shortening and rolled out the first shell. I put it directly on the bowl, then realized that just wouldn’t work. So I took it off of the bowl and cooked it in the skillet just long enough to give it some shape, but not as long as if we were going to eat it.

Then I put it back on the bowl and gave it a little shape. After doing the same thing for the second bowl, I baked them at 400 degrees for 10 minutes.

In the meantime, I browned up a bit of sausage, and cut up some lettuce and onions. To the table I added some of our jalapeno peppers, salsa and a bottle of ranch dressing. Frank and I tend to build our salads in different orders, but they both taste great.

Good to the last bite.

Until next time – Fern