Go Back
+ servings
Flour tortilla bowl baked.

Tortilla Bowl

Homemade Tortilla Bowls transform any plain ol' salad into a fun meal! They are incredibly easy to make and super inexpensive too!
Course Main Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 Taco Bowls
Calories 211kcal
Author Amy


  • 4 10 inch flour tortillas
  • Cooking Spray


  • Preheat oven to 375 degrees.
  • If tortillas aren’t at room temperature microwave them for a few seconds until they are pliable.
  • Generously spray both sides of a tortilla with nonstick baking spray. I like to do this over the sink, an old newspaper, or even outside so I don’t get spray all over the place!
  • Press the greased tortillas in bottom and up the sides of an oven-safe bowl. Don’t worry if the tortillas isn’t symmetrical on all the sides it will be just fine when it bakes!
  • Scrunch a piece of aluminum foil into a ball that fits inside the taco bowls. It helps make sure the shells stay open during baking.
  • Bake for 10 minutes. Remove foil and bake 5 more minutes, or until golden brown and crispy.
  • Cool 5 minutes in bowls. Remove to a wire rack to finish cooling.


Tortilla Shells:
  • Corn shells are a great gluten-free option. Smaller shells may also be used.
  • If you are making smaller tortilla taco shells turn a 12 muffin tin upside down and press the tortillas between the bottoms of the muffin wells. 
  • You can also use a smaller oven-safe ramekin or bowl. Smaller shells are a little harder to work with.


Calories: 211kcal | Carbohydrates: 36g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 480mg | Potassium: 107mg | Fiber: 2g | Sugar: 3g | Calcium: 74mg | Iron: 2mg