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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.
Recipe Notes. Make and take:The shells can be assembled up to 12 hours in advance. Cover the dish with foil, and refrigerate until ready to bake on site. Or bake the shells completely, cool to room temperature, and cover with foil, then reheat in a 300Â°F oven.