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.
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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 shells.
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.
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.”
Note: 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.”
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 saucy or seasoned meat and/or veggie mixture 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 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.
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.
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.
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 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.
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
More Tex-Mex Food to make you hungry:
- Texas Tamale Pie with a Cornmeal Crust
- Easy Chile Relleno Casserole
- Memorable Green Chile Beef Enchiladas
- Quick Green Chile Stew with Ground Pork and Tomatoes
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. 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.
Super-Easy Baked Tortilla Bowls Recipe
- 6 6-inch flour tortillas
- Spray olive oil
How to shape 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.