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.
As an Amazon Associate, I earn from qualifying purchases.
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 theses “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.
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:
Shaped tortilla shells before baking
Crispy tortilla shells after baking
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.
Place six flour tortillas between two plates with one plate serving as a lid for the other. Or use a tortilla warmer designed to be used in the microwave to warm the flour tortillas.
Heat cold 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.
Spritz or brush each tortilla with olive oil. I smear the oil with my hand to ensure it’s even.
Poke with a fork to keep bubbles from ruining the shape.
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.
Check your bowls halfway through the baking period to make sure they are holding their shape. If a big bubble develops, poke it with a sharp knife and push it down until it conforms.
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.
More Tex-Mex Food for you to browse:
- 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
If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula
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.