Homemade Baked Tortilla Bowls for Taco Salad

Easy homemade baked tortilla bowls that are irresistibly crispy—perfect for taco salad! How to make taco bowls in the oven, using the tortillas of your choice and an oven safe bowl.

Course Lunch, Lunch & Dinner

Cuisine American, Mexican

Keyword baked taco bowls, baked tortilla bowls, homemade baked tortilla bowls, taco bowls, taco salad bowls, tortilla bowls

Prep Time 5

Cook Time 15

Total Time 20

Servings tortilla bowls

Calories 210

Author Alyssia Sheikh

Ingredients

4 tortillas of choice*, 8-10 inch size
cooking spray

Instructions

Preheat oven to 375°F (190°C).
Spray both sides of tortilla with cooking spray. Press tortilla into a 1-quart oven-safe bowl to make taco salad shell shape. Pinch edges of tortilla and create folds, following the rim of your bowl.
Place bowl on baking sheet. Bake on the middle or lower rack of the oven for 15-20 minutes, until edges are browned. (Bake on a lower rack in the oven so the edges don’t brown too quickly.)
Allow to cool to room temperature before filling with taco salad. (It will crisp up more as it cools.)
Serve and enjoy!
Yields 4 homemade baked tortilla bowls.

Video

Notes

Nutrition provided above for bowl made with a burrito-size (10-inch) whole wheat tortilla.

*Note on Tortillas:

You can make these baked taco bowls using a regular flour tortilla, a whole wheat tortilla, or a gluten-free or grain-free variety if desired. Just be sure to use a burrito-size (10-inch) tortilla for best results!

Nutrition