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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.
4 To assemble tacos, layer beef mixture, cheese, lettuce and tomatoes in each taco shell. Serve with salsa; top with sour cream. 1 Heat oven to 250Â°F. In medium skillet, brown ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. 2 Stir in chili powder, salt, garlic powder and tomato sauce. Reduce heat to low; cover and simmer 10 minutes. 3 Meanwhile, place taco shells on ungreased cookie sheet. Heat at 250Â°F. for 5 minutes. 4 To assemble tacos, layer beef mixture, cheese, lettuce and tomatoes in each taco shell.