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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 Cook on high heat 6 hours or on low all day. 2  While still in the Crockpot, shred the meat with two forks and turn the heat to warm. Serve with hard or soft tortilla shells when ready.  Typical sides include tortillas, rice, black or pinto beans, cheese, pico de gallo, guacamole, and sour cream.