how to make taco salad bowls

I come from a traditional taco shell family, but Eaman’s family is all about the taco salad. I think I always shied away from taco salads because I hate salads and am reluctant to give any a chance. But once I realized the taco salad is basically a glorified nacho — YES — I became a convert.

Recently we searched for the brand his family uses, but when we couldn’t find it, we figured it wouldn’t be all that hard to make the bowls ourselves. And guess what? It’s really, ridiculously easy. Find out how after the jump:

Some notes:
– It takes a little finesse to get the baked shell off the can. It was a two-person job for us: I gently pulled at two opposite ends of the shell and Eaman wiggled the can out.
– What do I fill my shell with? I’m so glad you asked! The pattern is (bottom to top): lettuce, black beans, Morningstar veggie crumbles cooked on the stove-top with reduced sodium taco seasoning and bell pepper and onion slivers, diced tomatoes, shredded cheddar cheese, salsa and tapatio. (Forgot to add corn. Whoops!)
– Eaman taught me the number one rule about this layering process: Repeat mini layers so you taste a mix of flavors with each bite. Otherwise you end up with shredded lettuce to end your meal. Gross.