Taco Salad Tortilla Bowl

Taco Salad Tortilla Bowl


"This is so simple to do and you get such impressive results! If you have four ovenproof bowls, you can bake the tortilla shells all at once. If not, let bowl cool in between uses. I found in Martha Stewart Kids magazine."
Ingredients

4 flour tortillas ( I use the carb chopper tortillas, much lower in carbs)
4 tablespoons olive oil ( approximately) you can use less oil as long as you coat the tortilla.
1 tablespoon salt ( to taste)
1 tablespoon pepper ( to taste)

Directions

Preheat oven to 350 degrees.
Lightly brush tortillas with oil. (I do both sides). Sprinkle with salt and pepper to your liking.
Press tortilla into the ovenproof bowl. (Edges will look slightly wavy) Bake about 13 minutes.
Transfer tortilla to a cooling rack and repeat with remaining tortillas. Fill with your taco salad and listen to your guests rave!

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