Taco Salad Shells

Ingredients

1 (10 inch) flour tortillas

1 piece aluminum foil (12-inch)

Warm Water

1/4 teaspoon olive oil

                   

Directions:

1
. Set 2 empty food cans 3 to 4 inches apart foil lined baking sheet.

2. 
Fill a bowl (one that's at least 3/4-inch deep) or another appropriately rimmed container with about 1/2 inch of warm water; add 1/4 teaspoon of olive oil.

3. Quickly cover a tortilla in the water, then lift out and let drain.

4. 
Drape the damp tortilla over the foil on the empty food can (if you place it slightly off-center the shell with have a dramatic higher flair to one edge).

5. 
If you have room on the pan for another tortilla, add another 1/4 teaspoon oil to the water, dip a tortilla, and drape it over the other can.

6.
Bake the taco salad shells in a preheated 450 degree F oven until they're lightly brown and firm enough to hold their shape, which will take about 4 to 5 minutes.