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 your own Taco Salad Bowls for Taco Salad night.

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 presentations right! Well, maybe so but the fact that you can actually eat the bowl is also a big motivating factor.

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Step 1

Preheat oven to 375°.

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. 

Dampen two microwave-safe paper towels.

Place one paper towel onto a microwave-safe dish then stack about 3 tortillas onto the damp paper towel. Place the second damp paper towel on top of the stack of tortillas.

Microwave for about 20 seconds.

Step 2

Baking the tortilla shells into the Taco Salad Bowl Shape

Use the bottom of a muffin pan, pictured, or a small bowl to create the 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.

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.

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 taco salad bowls and allow them to cool completely before use.

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 ones 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. 

These can be stored in an airtight container for a couple of days so if you need to prepare in advance, you can.

DIFFERENT WAYS TO MOLD HOMEMADE TACO BOWLS

Upside down bowl (my preferred method for desired bowl shape)

The backside of a muffin pan (similar results as using an 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 short)

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)

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How To Make Taco Salad Bowls

Print

How To Make Taco Salad Bowls in the oven. No frying, stirring or mixing involved. A yummy edible salad bowl for Taco Salad Night.

Prep Time 1 minute

Cook Time 15 minutes

Total Time 16 minutes

Ingredients

• 6 Wheat Tortilla Shells (7" size)
• Pan Spray

Instructions

1. Preheat the oven to 375°
2. Dampen 2 paper towels.
3. Place one of the damp paper towels onto a microwave safe dish
4. Stack about 3 tortilla shells on top of the paper towel
5. Cover the shells with the other damp paper towel.
6. Microwave for about 20 seconds to soften
7. Sit a small bowl upside down on a baking sheet
8. Drape one tortilla shell over the bottom of the bowl and give it a squeeze to make it hug the bowl a little
9. Bake for about 15 minutes or until golden brown.
10. Carefully remove the baked tortilla bowl and allow to cool completely before use.

Notes

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

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 936Total Fat 53gSaturated Fat 18gTrans Fat 2gUnsaturated Fat 31gCholesterol 116mgSodium 1644mgCarbohydrates 82gFiber 16gSugar 4gProtein 37g

Nutrition information is not accurate based on exact brand and product used to create this recipe.

Did you make this recipe?

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