Baked Tortilla Bowls in a Muffin Pan (No Frying!)

Flour tortillas shaped over an upside-down muffin pan and baked until golden and crisp. Fill with taco salad or your favorite Tex-Mex ingredients.

6 bowls

Prep Time 15

Cook Time 10

Total Time 25

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.
Olive oil spray, as needed: Lightly coat both sides with olive oil or your preferred spray.
Prick the tortillas: Use a fork to prick the center of each tortilla several times to prevent large air bubbles.
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 all over with no soft spots.
Cool and fill: Let cool slightly before adding your favorite taco or salad toppings.

Notes

Corn tortillas: Flour tortillas are recommended for this method. Corn tortillas are more likely to crack when shaped between the muffin cups.

Storage: These bowls are best served the day they’re baked. Cool completely before storing in an airtight container at room temperature. If they soften, reheat them briefly in a 350°F oven until crisp.

Nutritional Information