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Super-Easy Baked Tortilla Bowls Using a Muffin Pan

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 bowls holding rice, a meat mixture, tomatoes and avocado slices
Use your favorite taco meat filling with rice or other condiments. I call them “Texas Fiesta Bowls.”

Baked tortilla shells before and after:

unbaked tortilla shells shaped into an upside down muffin pan
Shaped tortilla shells before baking
baked tortilla bowls using a muffin tin
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 kind of saucy or seasoned mixture of meat and/or veggies 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 things like cheese, sour cream, cherry tomatoes/chopped tomatoes, avocados/guacamole, beans, salsa, etc.

What you need to make tortilla bowls in the oven:

you will need a regular-size muffin tin, spray oil, and flour tortllas
You will need a heavy muffin tin, olive oil (I love this oil sprayer), and 5 or 6-inch flour tortillas. If you want to make giant bowls, use a jumbo muffin pan and larger tortillas.

How to bake tortilla or taco salad bowls:

Preheat your oven to 425˚F.

microwave-safe tortilla warmer
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.
heating flour tortillas in a microwave
Heat cold cooked 6-inch flour tortillas in the microwave for 30 seconds on HIGH. Warming the tortillas makes them more flexible for easier shaping without tearing.
spritzing with olive oil
Spritz or brush each tortilla with olive oil. I smear the oil with my hand to ensure it’s even.
docking tortilla with a fork
Poke with a fork to keep bubbles from ruining the shape.
using a muffin tin to make shells
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 shells
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.


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, 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.

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 quite 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.

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

Yield: 8 bowls

Super-Easy Baked Tortilla Bowls Recipe

Baked tortilla bowls

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.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • 6 6-inch flour tortillas
  • Spray olive oil


    Forming bowls

  1. Preheat oven to 425 degrees.
  2. Soften 6 flour tortillas by wrapping them in foil and placing them into the oven until warm and pliable.
  3. Alternately, wrap tortillas in a towel and microwave until warm and pliable. Start with about 20 seconds on HIGH and add time as necessary.
  4. 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.
  5. 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.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 348Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 50mgSodium: 707mgCarbohydrates: 33gFiber: 4gSugar: 3gProtein: 21g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

K of PA

Sunday 8th of August 2021

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


Tuesday 10th of August 2021

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


Friday 10th of March 2017

Valerie Crumbaker

Friday 16th of August 2013

Can I make these the day before ?


Saturday 15th of September 2012

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!!

Kami Pope

Wednesday 15th of June 2011

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


Wednesday 15th of June 2011

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.

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