Super-Easy Baked Tortilla Bowls Using a Muffin Pan

Sneak 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.

Baked tortilla bowls holding rice, a meat mixture, tomatoes and avocado slicesPin

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Do you deep-fry in your kitchen? Me, neither. Because of the smell, we can’t have company 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! That’s why I’m so excited about these baked tortilla shells.

Three Reasons To Make This Recipe

  1. 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 and perfect for entertaining.
  2. 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 is involved. These shells make it easy for everyone to customize his own “bowl.”
  3. The shells will be small, with 6-inch tortillas and a standard muffin pan. Most adults could eat two of them for a meal. If the tortilla bowls are for a salad, these shells are big enough to hold a “side salad.”

Happy Cooks Speak Up

Another great use of these bowls are to sprinkle a little bit of cinamon and sugar on them before baking and use them as ice cream bowls!!!”CHRISTA

Baked Tortilla Shells Before and After

unbaked tortillas placed in upside down muffin tinPin
Shaped tortilla shells before baking
oven baked tortilla bowlsPin
Crispy tortilla shells after baking

How To Serve Baked Tortilla Bowls

  1. Prepare the meat mixture of your choice. Taco filling is obvious, but any saucy or seasoned meat and/or veggie mixture will work.
  2. Prepare the rice and/or chopped lettuce if using.
  3. Bake flour tortillas to make the bowls.
  4. Collect the condiments you want to serve on the side. Try cheese, sour cream, cherry tomatoes/chopped tomatoes, avocados/guacamole, beans, salsa, etc.

What You Need To Make Tortilla Bowls in the Oven

Muffin tin, spray oil and flour tortillasPin
You will need a heavy muffin tin, olive oil (I love this oil sprayer), and 5 or 6-inch flour tortillas. For making giant bowls, use a jumbo muffin pan and larger tortillas.

How To Bake Tortilla or Taco Salad Bowls

Preheat your oven to 425˚F.

Place six flour tortillas between two plates, one serving as a lid for the other. Or use a tortilla warmer designed for use in the microwave to warm the flour tortillas.

heating tortillas in a microwavePin
Place chilled cooked 6-inch flour tortillas in the microwave for 30 seconds on HIGH. Warming the tortillas makes them more pliable for easier shaping without tearing.
spraying tortilla bowls with oilPin
Spritz or brush each tortilla with olive oil. I smear the oil with my hand to ensure it’s even.
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Poke with a fork to keep bubbles from ruining the shape.
using a finger to push the shells downPin
Use your fingers to push each tortilla down between the upside-down muffin cups. You want the middle to be flat, causing the sides to sit straight up. With this particular muffin pan from USA, I can make three bowls at a time. Your pan may be different. Bake the tortillas in an oven preheated to 425˚F.
baked tortilla shellsPin
Check your bowls halfway through the baking period to ensure they are holding their shape. If a big bubble develops, poke it with a sharp knife and push it down until it conforms.


Does it matter what kind of flour tortillas I use?

The thinner ones work best. For a standard muffin tin, buy 6-inch tortillas. If you purchase raw tortillas, 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.

Can I use a muffin tin to make giant bowls?

You can make larger bowls with a jumbo muffin tin and larger tortillas.

How long will baked flour tortilla shells stay fresh?

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.

Do I have to spray them with oil?

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.

Can I use whole wheat tortillas instead of white flour tortillas?

Yes. They may not be as flexible, making them more challenging to mold. Be sure to heat them briefly in the microwave per the instructions.

Can I bake corn tortillas this way?

No. Frying in oil is the best way to make corn tortilla shells crispy.

What else can I do with these bowls?

Fill them with nacho cheese dip, guacamole, or refried beans for a fun way to serve small portions.

Any ideas for leftover uncooked tortillas?

Make these easy beef enchiladas if you like Tex-Mex. See more ideas for leftover tortillas here.

More Tex-Mex Food to make you hungry:

Help at Your Fingertips: For questions or suggestions, email Paula at If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

Baked tortilla bowlsPin
Yield: 6 bowls

Super-Easy Baked Tortilla Bowls Recipe

Flour tortillas baked into the shape of a bowl and filled with a Tex-Mex meat mixture over rice or lettuce. Serve with cheese, avocados, tomatoes, and/or sour cream.

Rate this recipe

(5 stars if you loved it)

5 from 3 votes
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes


  • 6 6-inch flour tortillas
  • Spray olive oil


Shaping Bowls

  • Preheat oven to 425 degrees.
  • Soften 6 flour tortillas by wrapping them in foil and placing them into the oven until warm and pliable.
  • Alternately, wrap tortillas in a towel and microwave until warm and pliable. Start with about 20 seconds on HIGH and add time as necessary.
  • Lightly spray cooked flour tortillas on both sides. Form each tortilla into a loose bowl shape and tuck between cups of an upside-down muffin tin. Press each tortilla down in the middle so the shell will have a flat bottom to sit on.
  • Bake in a preheated oven for 8-10 minutes. The shells should be golden brown and crispy all over–no soft places. Otherwise, they will be difficult to eat.


Serving: 1 | Calories: 110kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 207mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Calcium: 32mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a

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Recipe Rating


  1. Thx Paula
    I love to read about clever ways to prepare food.
    The photos and explanations are great for guiding one though the process. K of PA

    1. Thanks for your encouraging words, Kay. Have a great day!

  2. Valerie Crumbaker says:

    Can I make these the day before ?

  3. That’s GrEaT! We fix Mexican food dishes especially when our son visits. He asked me one time why I fixed taco salad with “no taco bowl” . . . NoW I can fix that! Thanks!!

  4. Kami Pope says:

    This is so cool Paula! I am gonna try to make these fiesta bowls this weekend.

    1. Hi Kami, Great to hear from you. Congrats on the new job and move for the two of you. Hope you enjoy the fiesta bowls. They’re so easy.

  5. The recipes look amazing.

  6. Another great use of these bowls are to sprinkle a little bit of cinamon and sugar on them before baking and use them as ice cream bowls!!!

    1. Oh Christa, I love that idea. Who needs ice cream? I could eat the shell by itself with cinnamon and sugar on it.

  7. Thanks for asking. You are welcome to use the photo with a link back. paula

    1. Thanks a lot. I’ll let you know when the article is published.

  8. Lauren (Healthy Delicious) says:

    I just stumbled upon your blog and I love it! These tortilla bowls are brilliant, as are the rest of your posts. You’re so creative! Added you to my google reader. 🙂

  9. this is such a creative idea for a bowl! perfect for taco salad! I will most definitely try this! Let you know how it goes!

  10. I like the idea of selecting a theme. I love Mexican food. The Texas Fiesta bowl looks delicious. I can’t wait to try it.

  11. Beautiful colors in your Fiesta bowls! The bowls look easy-will have to try making them. Thanks for the tip!

  12. This looks delicious! And not gonna lie…I love it even more because it’s got Texas in the name! 😉

  13. 23 versions of Fiesta Bowls? I’m there! 🙂 What a great idea (themes). And I’ve never made these before – at work our deli/cafeteria has “Taco Salad Tuesday” – big salads inside a taco shell. But these look much better (and I agree, not fried is better) – looks much healthier too! Texas Fiesta Bowl Saturday (now there’s an idea). 🙂

  14. I am loving that technique with the tortilla bowls, thank you! Super post.

  15. The email worked!! Yea!! I wonder if I can get Jerry to make the bowls?? Looks great!

  16. Cute! What a great presentation. Can’t wait to try this.

  17. I love the bowls- thanks for instructions for making them!

  18. This is making me SO hungry! I wish I was having them for dinner tonight – might have to try them soon!

  19. Crispy but not fried…awesome. I love Real Simple but I’m way behind in my magazine reading, so I haven’t seen this tip yet.

  20. TheKitchenWitch says:

    Those salad cups are genius! No more fried ones for me!

  21. Jane @ Sweet Basil Kitchen says:

    How interesting! Last year when we hosted the extended family, we served a baked potato bar, but this sounds even better. (lower carbs!) My mind is already spinning with fun decorating ideas for this table! Thanks! I already have your site bookmarked! Love it!

  22. I love all sorts of edible bowls and containers! Love this one with the tortillas! Sounds so delicious! Gotta try it!