Posted on 02/22/2014 4:28:04 PM PST by Mount Athos
For my bacon taco shell I started off the same way I did when I made my Bacon Weave Quesdailla, by creating a square bacon weave, cooking it in my oven at 400° for about 15 minutes and then placing an upside down bowl over it and tracing around it with a knife until I was left with a circular bacon weave. After that I hung it over a couple kabob sticks that were balanced across empty beer bottles and left it like that for a few minutes so it would keep its shape. I’m sure that there was probably something better I could have draped it over, but you’ve gotta make do with what you’ve got right?
Since I wasn’t quite sure if beer bottles were safe to put in the oven I swapped them out for a couple pint glasses, put them on a baking sheet, hung my bacon weave taco shell between them and slid it back into my oven for another ten minutes so it could finish cooking.
Granted, I’m sure the beer bottles would have been fine, but I didn’t know if the labels would burn or if the glue that holds them to the bottle is toxic. Then again, when you’re eating stuff like this on a regular basis a little bit of toxic glue should probably be the least of your worries….
In the end my Bacon Weave Taco ended up looking — and tasting — way better than I ever could have imagined. Once it was done baking I filled it to the brim with seasoned ground beef, sour cream, lettuce, tomato and shredded cheese and took a bite. It was completely amazing, and aside from that the shell actually looked exactly like a real taco shell!
Somewhere buried in there it says you have to use very thin cut bacon
Just read that on the recipe page.....Thanks.
Try spreading PB on a fresh flour tortilla andthen wrapping a banana into it. Yum!
Ooooooohhhhh.... An inverted BLT would be great. a big beef steak tomato grilled w lettuce and the bread made with the bacon basket weave..... Bacon bacon bacon .....awesome !!
But you lost the corn taste.
true
It’s what makes a taco a taco (although there are wheat ones, I guess). Sometimes a seemingly bland and unimportant ingredient is what makes a thing what it is.
I look for Taco Bell to start offering these any day now.
All that is missing is to deep fry the whole thing. Then it’s a taco
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