Homemade Tortilla Bowls transform any plain ol' salad into a fun meal! They are incredibly easy to make and super inexpensive too!
Servings 4 Taco Bowls
- 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.
- 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