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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.
I could fit 6 tortilla shells on my 13x18 baking sheet. Baked them at 375 degrees for 15 minutes and they were perfect--evenly browned and crispy. Let them cool in the pan for a couple of minutes, move them to a cooling rack, reload the forms and bake the next batch. In a little over an hour, I could bake 24 tortilla bowls.