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Crush them over a taco salad for instant crunch [7, 38]. Casseroles: Use them as a base for a " " or burrito-style casserole [11, 24].

You don't need a deep fryer to get a perfect U-shape. Lightly brush corn tortillas with olive oil [6]. taco shells buy

Many home cooks argue that once you make your own , you'll never go back [27, 35]. You can control the oil quality (avoiding highly refined vegetable oils) and the level of salt [30]. Crush them over a taco salad for instant crunch [7, 38]

Drape each tortilla over two bars of your oven rack [6, 26]. until golden and rigid—usually 7–10 minutes [6]. 🌮 The Secret to No-Mess Tacos: "Stand-and-Stuff" you'll never go back [27