Azteca Salad Shells

Preparation Directions: Heat oven to 350 degrees F. Let package stand at room temperature for 10 to 15 minutes. Shape ovenable paperboard into former by folding each flap at scored line. Insert tabs into slits. Place desired number of formers open end down on large ungreased cookie sheet. Place one taco salad shell over each former. Bake at 350 degrees F for 6 to 10 minutes or until light golden brown. Important: Watch closely to prevent overbrowning. Do not bake shells in a toaster oven. Let stand for 1 to 2 minutes. Remove baked shells from formers and dispose of used formers. Cool upright on wire rack. (Baked shells will continue to crisp upon standing.) Fill each baked shell as desired. Keep refrigerated. Tips: Unbaked shells, wrapped securely, can be stored up to 3 weeks in the refrigerator. Baked Shells, wrapped securely, can be stored up to 2 days at room temperature.