Taco Bowls

Easy Taco Salad Bowls made in the oven in just a few minutes. Impress dinner guests with this effortless but beautiful presentation.

Course Main Course

Cuisine American, Mexican

Prep Time 2 minutes

Cook Time 8 minutes

Total Time 10 minutes

Servings

Calories 100kcal

Author Julie Blanner

Ingredients

¼ teaspoon cooking spray olive or canola or brush olive oil on
1 tortilla flour or corn

Instructions

Preheat oven to 325° F.
Spray both sides of tortilla and place in a bowl, mold or inverted muffin tin. Carefully mold with your hands to desired shape.
Bake 8 minutes or until just brown.

Video

Notes

Variations

Season - After coating with oil, season with salt and pepper, chili powder, fajita seasoning or taco seasoning.
Add Cheese - After baking, add fresh shredded cheese to the bottom and bake one minute.
Make Dessert Bowls - Coat with cinnamon sugar for a delicious dessert bowl!

For Smaller Taco Bowls

Alternatively, for smaller taco bowls, invert a muffin tin and place small corn tortillas in between to form bowls.

To Store

Cool tortilla bowls or cups on their bowl, muffin tin or mold for 3 minutes. Transfer to cooling rack. Store cooled bowls in an airtight container or sealed plastic bag up to 2 days.

Taco Salad shells are not only great for serving taco salad, but also an adorable way to serve dry accompaniments for a taco bar like cheese, onions, cilantro and lettuce.
They are perfect with any Mexican salad! I especially love them with my favorite Cilantro Lime Vinaigrette.

Nutrition