taco shells

We have been making taco shells with melted cheese, but this week, I wanted to try making them with the low carb tortilla.  they turned out great… very crunchy.

1 Mission Whole Wheat Controlled carb tortilla – large
2T olive oil
pinch salt

cut out the tortilla into 4-5 inch circles using a biscuit cutter.  brush each tortilla with olive oil and sprinkle with salt.  place them on baking sheet.

bunch up cooking foil into long rods.  place the foil rods on top of the tortilla covering half of it.  fold over the tortilla.  (see the picture below)

bake at 325 for 8-10 minutes, or until they are crunchy.  let them cool before removing them from the baking sheet.

serve with beef, guacamole, sour cream, and cheese.

(Ratio approximately 2:1 – you can control the ratio with sour cream, each shell should have about 1g of carb)

**PLEASE READ DISCLAIMER BEFORE TRYING THIS RECIPE**
ORIGINALLY POSTED ON APRIL 28, 2012
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s