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.
It made these crispy fluted shells.
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!
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.
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!
That looks so good! I really like the idea.
Sometimes it is just so nice when you get to indulge in something for yourself…I just love it! I think they are so cute.