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1 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. 2  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.
Yesterday, I was looking at a recipe for making the mini tart shells. The exact ingredients are not important. It calls to refrigerate the dough for 1 hour, take it out, roll it out thin, cut it into shape, and fit each piece into a muffin cup. By the time, I fit them into muffin cups, the dough is more than room temperature warm.