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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.
1 Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.  To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells.