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1
Put crushed corn chips, flour, yeast, sugar, minced onion and salt in a food processor bowl.
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2
Pulse a few times to combine.
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3
With processor running, add the warm water and oil in a thin steady stream to the dry ingredients.
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4
Keep pulsing and mixing until the dough forms a ball.
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5
Grease a deep, 9-inch cake pan or spring-form pan.
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6
Youll need those high sides!
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Press the dough evenly over the bottom and at least a couple of inches up the sides.
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8
This is a yeast dough and, while it doesnt rise a lot, itll get puffy.
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9
Youre going to fill this shell with taco meat and want to give the dough room enough to puff and also to hold the meat.
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10
Does that make sense?
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11
Put it aside in a warm area, cover it with a towel and let it rise anywhere from 20 minutes to 3 hours.
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12
About 20 minutes before baking, cook the hamburger and chopped onion.
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When the onion is translucent and the meat no longer pink, drain the fat and add taco seasoning and 1/3 cup water.
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Simmer 7-10 minutes, uncovered, then gently pour into the waiting dough shell.
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15
Bake for 25-30 minutes at 350 degrees or until crust is a nice golden brown.
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16
Top with anything youd put on a taco: grated cheese, salsa, lettuce, tomato or avocado.
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17
I originally found this recipe in a Demarle cookbook.
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18
Demarle is the grandaddy of silicon bakeware.
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If youre lucky enough to own Demarles Large Round Mold or Flexipanits a 9-inch, 3-qt capacity moldit works beautifully for this recipe!
