Introduction: Easy Baked Corn Taco Shells.

About: Bytesize articles instead of a trilogy in one post.

Under recontruction. looking for original backup.If anyone has a copy of the first step, please let me know.

This is a neat little instructable. for one thing, you do not need a pot of grease or oild to form taco shells the way you want. Just throw them in the oven as I describe and you have a healthier taco shellls!

See also:

Step 1: What's Needed.

Corn tortillas (6 inch)
Oil to baste the tortillas

Cheap two for a dollar cookie sheets.
Scissors or a knife.

Step 2: Prepping the Oven Stands

You have two choices of forms.

#1 Take one cookie sheet and fold it in half longways.  then fold the long edges to make a base.

#2 Take the cookie sheet two so that it has a canal in the center. probably no wider than an inch.

It make seem like the tortillas do not wrap around right, but when they heat up, they will relax and fit to the form.

Step 3: Baking the Shells.

Preheat oven to 325-350 F. and place yellow corn tortillas on the forms. Bake until they begin to turn a darker color, about ten minutes, but remove immediately, as they will burn if left in the oven any longer.

Note: Be sure to use oven mitts or heat proof pads to remove the shells from the oven as they will be very HOT!!!

Step 4: Tortilla Chips and Tostada Bases

You can use the same cooking technique to make chips and tostada bases. You just need to use a regular unmolded cookie sheets.

Step 5: Make Some Tacos.

You may want to bake yours a bit longer than I did so that the shells get a bit more color. In fact, depending your oven you may want to use a bit more heat. Time to make Tacos!!!!

Note: Sorry for some of the pictures. Steam rising clouded the lens. I did not realise it until the instructable set up was already done.