Making your own Taco Salad Bowls is super easy and allows you to have either corn, flour or wheat tortilla bowls. We are using wheat for the added fiber in our diets.
If you enjoy cooking from scratch and being able to select how your food is prepared then you will love how easy it is to make Taco Bowls for Taco Salad night. These can be stored in a airtight container for a couple of days so if you need to prepare in advance, you can.
Welcome to the June edition of the monthly Pinterest Challenge where a group of talented bloggers get to actually create some of the things we Pin on our Pinterest accounts! My Home Baked Taco Salad Bowls were inspired by this Pin.
Let’s meet this month’s Pinterest Challenge hosts!
My Pinterventures • Cookies Coffee and Crafts
Sew Crafty Crochet • Eye Love Knots • My Sweet Things
Across the Boulevard • Suzerspace • Purple Hues and Me
Decorate and More with Tip • Mom Home Guide
Our Unschooling Journey • Intelligent Domestications
Craftify My Love • Life Beyond the Kitchen • K’s Olympic Nest
Teadoddles • Farm Girl Reformed • Simple Nature Decor
Stone Cottage Adventures
To join next month’s #pinterestchallenge, click here to sign-up ⇒ August Pinterest Challenge
HOW TO MAKE TACO SALAD BOWLS
Normally when we make Taco Salad for dinner, we just put it in a salad bowl but I have been wanting to make my own tortilla bowls for a long time.
You know my motivation is because I want my family to enjoy dinner presentation right! Well, maybe so but the fact that you can actually eat the bowl is also a big motivating factor.
The easy process begins by microwaving the tortilla shells to make them soft and pliable which will allow them to conform to your desired shape.
My preferred method is to use an upside down 1 1/2 pint Pyrex bowl because I thought it made a perfect size Taco Salad bowl. It is not too big and not too small either.
It is important to spray the bowl with non-stick spray and then spray the outside of the shell prior to baking which keeps it from being too dry.
Printable recipe below.
USING A MUFFIN PAN
The largest muffin pan I own would only allow me to make 2 tortilla shell bowls at one time which is one more than I could make using the bowl. This is actually a rather large muffin pan so the shells came out almost as big as the one’s made using the bowl. I like the square shape that resulted which left plenty of room for the salad.
WHOLE WHEAT TORTILLAS
I used Whole Wheat flour tortillas because we are trying to increase the amount of fiber in our diet. You have to watch them while baking so you don’t get them too dark. Because they are wheat, they will appear darker anyway.
Here is our MEATLESS TACO SALAD recipe!
DIFFERENT WAYS TO MOLD HOMEMADE TACO BOWLS
Upside down bowl (my preferred method for desired bowl shape)
Back side of a muffin pan (similar results as using upside down bowl)
Over a Mason jar (the inside of the Taco bowl will be smaller but you can make a few at a time)
Inside of a small iron skillet (the sides of the tortilla bowl will be low)
Aluminum foil shaped into a ball. (good method for making a few at one time)
Inside of a small oven safe bowl (results in a slightly larger baked tortilla bowl)
You can always buy a Tortilla Shell Pan (Amazon affiliate)
- 6 Wheat Tortilla Shells (7" size)
- Pan Spray
- Preheat the oven to 375°
- Dampen 2 paper towels.
- Place one of the damp paper towels onto a microwave safe dish
- Stack about 3 tortilla shells on top of the paper towel
- Cover the shells with the other damp paper towel.
- Microwave for about 20 seconds to soften
- Sit a small bowl upside down on a baking sheet
- Drape one tortilla shell over the bottom of the bowl and give it a squeeze to make it hug the bowl a little
- Bake for about 15 minutes or until golden brown.
- Carefully remove the baked tortilla bowl and allow to cool completely before use.
Baked Tortilla Bowls can be stored in an airtight container for a couple of days. You can make these in advance if planning a Taco dinner with friends.
I used a 1 1/2 pint Pyrex Bowl
Amount Per Serving: Calories: 936 Total Fat: 53g Saturated Fat: 18g Trans Fat: 2g Unsaturated Fat: 31g Cholesterol: 116mg Sodium: 1644mg Carbohydrates: 82g Fiber: 16g Sugar: 4g Protein: 37g