Baked Tortilla Bowls in a Muffin Pan (No Frying!)
Sneak Preview: Turn flour tortillas into crispy baked bowls using a muffin pan—no frying required! Perfect for taco salads, burrito fillings, or Tex-Mex toppings.
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Skip the frying oil—these baked tortilla bowls come out golden and crisp using just a muffin pan and your oven. Whether you’re serving taco salads, burrito toppings, or a build-your-own Tex-Mex night, these edible shells make the meal more fun (and cleanup easier).
They’re fast, flexible, and easy to prep in batches. You can even turn them into dessert bowls with cinnamon-sugar and a scoop of ice cream.
Shared & Loved
“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
Ingredients and Substitutions
• FLOUR TORTILLAS: Use 6-inch flour tortillas for standard bowls. Whole wheat tortillas work too, but they may be slightly less crisp. For larger bowls, use burrito-size tortillas and a jumbo muffin tin.
• OLIVE OIL SPRAY: Use spray or brush with regular olive oil. Avocado oil or any neutral oil also works. Oil helps the tortillas brown and crisp evenly.
• OPTIONAL SEASONINGS: Add flavor by sprinkling tortillas with taco seasoning, smoked paprika, or cinnamon-sugar (for dessert bowls).
Step-by-Step Instructions
① Warm the tortillas: Microwave for 20–30 seconds between towels until soft and flexible.
② Spray with oil: Lightly coat both sides with olive oil or your preferred spray.
③ Poke to prevent bubbles: Prick the center of each tortilla with a fork.
④ Shape on muffin tin: Turn a large muffin tin upside down. Drape tortillas between the upside-down cups and press the center down gently.
⑤ Bake at 425°F: Bake for 8–10 minutes until golden and crisp.
⑥ Cool and fill: Let cool slightly before adding your favorite taco or salad toppings.
Tips That Make a Difference
• Use a microwave-safe tortilla warmer (paid link) or wrap them in a towel or paper towels and heat briefly. This makes shaping easier and prevents cracking.
• Use a heavy muffin tin like the ones from USA pans: Helps the tortillas bake evenly and hold their shape.
• The shells should be golden brown and crispy all over–no soft places. Otherwise, they will be difficult to eat.
Baked Tortilla Bowls in a Muffin Pan (No Frying!)
Ingredients
- 6 6-inch flour tortillas
- Spray olive oil
Instructions
- Preheat the oven: Set oven to 425°F (220°C) and turn a standard muffin tin upside down to use for shaping the tortillas.
- Warm the tortillas: 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.
- Spray with oil: Lightly coat both sides with olive oil or your preferred spray.
- Shape on muffin tin: Drape tortillas between the upside-down cups and press the center down gently to create a flat bottom for the shell.
- Bake at 425°F: Bake for 8–10 minutes until golden and crisp.
- Cool and fill: Let cool slightly before adding your favorite taco or salad toppings.
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ
Can I use corn tortillas?
No, corn tortillas tend to crack or break when shaped this way. Stick with flour tortillas for best results.
Will whole wheat tortillas work?
Yes, but they may not crisp up quite as well as white flour tortillas.
Do I have to use oil?
Technically no, but a light spray or brushing helps the tortillas brown and hold their shape.
How long do they stay crisp?
Best served fresh, but they’ll hold their shape and crunch for several hours if stored uncovered at room temp.
Final Thoughts
These baked tortilla bowls are more than just a clever trick—they’re a blank canvas for all your Tex-Mex favorites. Fill them with taco meat, shredded chicken, beans, rice, or lettuce, then add your favorite toppings. Whether you’re hosting taco night or setting up a build-your-own burrito bar, they make any meal more fun (and cleanup a breeze).
If You Love Tex-Mex…
- 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
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
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
Thanks for your encouraging words, Kay. Have a great day!
Can I make these the day before ?
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!!
This is so cool Paula! I am gonna try to make these fiesta bowls this weekend.
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.
The recipes look amazing.
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!!!
Oh Christa, I love that idea. Who needs ice cream? I could eat the shell by itself with cinnamon and sugar on it.
Thanks for asking. You are welcome to use the photo with a link back. paula
Thanks a lot. I’ll let you know when the article is published.
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. 🙂
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!
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.
Beautiful colors in your Fiesta bowls! The bowls look easy-will have to try making them. Thanks for the tip!
This looks delicious! And not gonna lie…I love it even more because it’s got Texas in the name! 😉
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). 🙂
I am loving that technique with the tortilla bowls, thank you! Super post.
The email worked!! Yea!! I wonder if I can get Jerry to make the bowls?? Looks great!
Cute! What a great presentation. Can’t wait to try this.
I love the bowls- thanks for instructions for making them!
This is making me SO hungry! I wish I was having them for dinner tonight – might have to try them soon!
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.
Those salad cups are genius! No more fried ones for me!
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!
I love all sorts of edible bowls and containers! Love this one with the tortillas! Sounds so delicious! Gotta try it!