Mary Parker's Taco Shells

Mary Parker is very resourceful. She served this lovely Taco Shell salad at the Historymaker Gala Wrap-Up meeting and impressed all of us. I like the fact that they are not deep fried but taste and look wonderful. It was nice to use the Navajo Taco recipe for the filling from Cameron Trading Post found in Tastes & Treasures cookbook.

Homemade Taco Shells
 Ingredients:

• flour tortillas (6-10 inches in diameter; 8" recommended for meal-size taco bowls, 10" recommended for salad, 6" recommended for appetizers)

Directions:
Preheat oven to 375 degrees. If tortillas are not soft and pliable, wrap them in a slightly dampened dish towel and microwave 20-30 seconds, just until soft. Mold tortillas into bowl shapes using one of these methods:
1. tortilla shell maker molds (available at Amazon.com) -- press tortillas inside forms, bake for 14-16 minutes or until evenly browned.
2. oven proof bowl -- coat inside with cooking spray; press tortilla inside bowl; bake for 14-16 minutes or until evenly browned
3. inverted oven proof bowl -- coat outside of bowl with cooking spray; press tortilla around outside of bowl; bake for 14-16 minutes or until evenly browned