Preview: Make easy Baked Tortilla Bowls with an upside-down muffin pan. Pop them into the oven for a delicious edible container for various taco salads or meat mixtures.
Do you deep-fry in your kitchen? Me, neither. Because of the smell, no company can visit for a week. I deep fry only when the weather is nice enough to fry outside or in the garage. In other words, I hardly ever deep fry anything!
When I saw this idea for BAKED tortilla bowls in a magazine a few years ago, I filed it away to try for a party. Edible bowls are exceptionally playful.
How easy are oven-baked tortilla bowls? Tuck flour tortillas between the upside-down cups of a muffin pan. Bake until crisp and golden brown. No frying involved.
These shells make it easy for everyone to customize his own “bowl.”
Note: The shells will be pretty small when made with 6-inch tortillas and a standard muffin pan. Most adults could eat two of them for a meal. If the tortillas bowls are for a salad, it would be “side salad” size.
Baked tortilla shells before and after:
How to serve baked tortilla bowls:
- Prepare the meat mixture of your choice. Taco filling is obvious, but any kind of saucy or seasoned mixture of meat and/or veggies will work.
- Prepare the rice and/or chopped lettuce if using.
- Bake flour tortillas to make the bowls.
- Collect the condiments you want to serve on the side. Try things like cheese, sour cream, cherry tomatoes/chopped tomatoes, avocados/guacamole, beans, salsa, etc.
What you need to make tortilla bowls in the oven:
How to bake tortilla or taco salad bowls:
Preheat your oven to 425˚F.
The thinner ones work best. For a standard muffin tin, buy 6-inch tortillas. If you purchase raw tortillas, be sure you cook them first (in a dry skillet per directions on the package) and poke or dock them with a fork (like you would an empty pie crust) before shaping them.
You can make larger bowls with a jumbo muffin tin and larger tortillas.
Baked tortilla bowls are best right out of the oven. If it has been 2-3 days since you made them you can freshen them. Place baked tortilla shells in a heated oven for 2-3 minutes before serving or microwave for 15 seconds apiece, then allow to cool for maximum crispiness. You can also make these a day ahead.
A spritz of oil adds flavor and a golden brown color. But you can leave it off if you prefer.
By the way, I really like the oil sprayer in the picture. I use it nearly every time I cook.
Yes. They may not be quite as flexible, making them more challenging to mold. Be sure to heat them briefly in the microwave per the instructions.
No. Frying in oil is the best way to make corn tortilla shells crispy.
Did you enjoy this recipe? If so, you can help others and me by leaving a 5-star 🤩 rating in the recipe below. No comment is required.
Hope to see you again soon!
p.s. If you have any questions or suggestions, you can email me privately: paula at saladinajar.com.