These simple homemade baked tortilla bowls are so crispy and ideal for a taco salad! It only takes pressing a tortilla into an oven-safe bowl and baking it to create homemade taco salad bowls. An equally delicious and healthier substitute for the usually deep-fried bowls! Learn how to make taco bowls in the oven in 20 minutes or less, using whole wheat tortillas or flour tortillas.
Have you ever seen those sizable taco salad bowls that restaurants serve? Some are brimming over with delicious goodness of all kinds. There are no leftovers when I’m done eating the salad! The issue is that asking for a few extra taco shells to take home and use in a recipe usually results in a frown from the restaurant. I don’t understand why they won’t allow me to take a few homes, so I started making them myself and coming up with my own recipes to use the shell in. Personally, I don’t like frying them because they are too oily and not very healthy.
What is a Taco Salad Bowl Made Of?
Typically, restaurant taco salad bowls are made with large flour tortillas that are deep-fried in a special bowl-shaped frying basket. The taco salad’s shell gets a crispy, puffy, bubbly texture from deep frying, but there are also extra calories, trans fats, and unhealthy byproducts that are produced in the process. Instead, these baked taco bowls provide a satisfying crunch without the hassle and health risks of deep frying!
How to Make Baked Taco Bowls With Wheat Or Flour Tortillas?
Sincerely, a deep fryer is not necessary to make a crave-worthy crunchy taco bowl. They’re so simple to make, and your tortillas will bake up perfectly. Furthermore, with homemade baked tortilla bowls, you can pick a tortilla that fits your lifestyle. This recipe can be made using regular flour tortillas, whole wheat or grain tortillas made entirely of whole grains, or even gluten- and grain-free tortillas.
The best part is that homemade taco salads taste best served in baked tostada bowls. Once you learn how to make tortilla bowls in the oven, you can fill them with any ingredients you like. Build your own Mexican salad, or a DIY burrito bowl, or check out my vegan & vegetarian taco salad recipe! A fun, hassle-free way to liven up your daily routine of preparing meals at home.
Homemade Tortilla Bowls Ingredients
- Your preferred size (8–10 inches) burrito tortillas. For my taco salad bowls, I prefer to use regular flour or whole wheat tortillas. But if they’re sufficiently large and sturdy, you can also try using your preferred grain- or gluten-free tortilla shells! However, I don’t recommend using corn tortillas as they tend to tear easily.
- Cooking spray
- Oven-safe bowl (or tortilla bowl molds)
What Do I Bake My Taco Salad Bowl In?
To prepare your homemade baked tortilla bowls, you’ll first need at least one oven-safe bowl. Look to see if “oven safe” is mentioned anywhere on the bowl’s bottom or on the packaging. Additionally, I advise picking a bowl that is between 1 quart and 1 ½-quarts in size and is a bit deeper than the typical bowl. This is essential for creating the best shape for your taco salad bowl!
How Do you Use Tortilla Bowl Molds?
Alternatively, some people make homemade taco bowls in designated tortilla bowl molds. Use them if you already have them at home. They’re a cool tool that you can use to make different shapes for taco salad bowls. I just fold my tortilla into a large, oven-safe glass bowl because I don’t personally own any of these molds.
How to Make Tortilla Bowls in the Oven?
Choose a tortilla that is sturdy and big enough to fit your bowl; it should be at least 8 to 10 inches across. (This is often labeled as “burrito size.”)
Apply cooking spray sparingly to both sides of the tortilla now.
To ensure that the tortilla reaches the bottom, press it firmly into your oven-safe bowl. After that, gently fold the edge creases to conform to the bowl’s shape. Be patient as you practice folding the tortilla because it might tear a little bit at first.
Once your taco salad shell is ready in the bowl, place the bowl on a baking sheet.
Bake for 15 to 20 minutes in a preheated oven, or until desired crispiness and color.
Before filling it with homemade taco salad or a burrito bowl, allow cooling to room temperature!
What Temperature Do I Bake Tortillas for Taco Bowls?
In my experience, baked tortilla bowls turn out best when baked at 375°F (190°C). They don’t crisp up enough when I cook them at 350°F (180°C), and when I cook them at 400°F (200°C), they cook too quickly and burn. Naturally, your oven may differ slightly from mine, so if necessary, don’t be afraid to change the temperature for your baked tostada bowls!
How Long Does It Take for Tortillas to Get Crispy?
My homemade tortilla bowls took an average of 17 to 18 minutes to become crispy when baked at 375°F (190°). However, I advise starting with 15 minutes and monitoring them as they cook! Depending on the tortilla you choose to use and the design of your bowl, the baking time may change. You know your baked taco bowls are ready when the edges are browned and starting to crisp.
For More Taco & Taco Salad Recipes:
Vegan & Vegetarian Taco Salad
This a tasty and simple vegan-friendly recipe for a vegetarian taco salad that uses pulled jackfruit, greens, veggies, and a creamy salsa dressing! Flavorful, nourishing, and oh-so-satisfying, served in crispy homemade baked tortilla bowls. Ideal for a meal with family or a gathering with friends. Find out how to prepare a meatless taco salad in under an hour!
Like any salad, you can totally customize this vegetarian taco salad recipe. You can make it with tofu, black beans, refried beans, pulled jackfruit, or any other type of protein. Use whichever variety of greens and vegetables you enjoy. Use your preferred vegan salad dressing and vegan cheese shreds to transform this dish into a fully vegan taco salad.
The crisp, crunchy baked tortilla bowls are, without a doubt, my favorite component of this Mexican salad. Yes, I adore the deep-fried taco bowls at a Mexican restaurant, but I’m not interested in dealing with the hassle (or potential health risks) of deep frying. This homemade taco salad recipe lets me enjoy a nourishing meal and the crunch I crave in a taco salad bowl – right at home!
Vegan & Vegetarian Taco Salad Ingredients
Large burrito-size tortillas (8–10 inches) and a sizable, oven-safe bowl (1 quart) are all you need to make baked tortilla bowls at home!
Taco Meat from Pulled Jackfruit. Fantastic vegan meat alternative that mimics pulled pork with a hearty, pull-apart texture! Unripe jackfruit readily absorbs the flavors of taco seasoning or anything else you cook it in due to its bland flavor.
Romaine Lettuce, Spinach & Kale. You are welcome to incorporate any leafy greens you like, or even just one or two of these, into your nutritious taco salad.
- Bell peppers: For a festive touch, I like to use two different colors of bell peppers! If you would rather have cooked peppers than raw, you can also sauté some fajita vegetables.
- Canned corn, fresh corn off the cob, and frozen and thawed corn can all be used in this salad.
- Cherry Tomatoes. A refreshing source of acidity and brightness! You could also use pico de gallo or salsa in place of fresh tomatoes.
- Red Onion. One of my favorite ingredients on any salad! Simply leave out the red onion if you don’t like it or if you prefer to sauté your fajita vegetables with onions.
- A flavorful and potentially protein-rich addition to your vegetarian taco salad! Of course, you could omit the cheese or substitute vegan cheese shreds to make this a vegan taco salad recipe.
- a tasteful garnish that unites all of these Mexican-inspired flavors that is optional.
- Creamy Salsa Dressing. Personally, I adore this rich, creamy salsa dressing for taco salad—or any salad, for that matter! It adds an irresistible flavor and taco flair because it is made with sour cream, mayo, and salsa.
- This meal is finally made even more delicious and filling by some creamy avocado! If you prefer, feel free to substitute guacamole or avocado slices.
Spaghetti Tacos
Just like any spaghetti dinner, spaghetti tacos are a versatile dinner option that you can customize to your and your family’s preferences. Go vegetarian and omit the meat from your meal. To up the vegetable content of the sauce, mix in some finely chopped zucchini and carrot. Noodles made from beans or lentils are a protein-rich choice.
The possibilities are endless!
The best part is that you can whip this up in just 20 minutes for a deliciously quick weeknight meal. Excellent for family dinners, adaptable for picky eaters, and a fun method for feeding a large group!
There are many different ways to prepare and serve spaghetti tacos.
I love using hard yellow or blue corn taco shells for some fun crunch, but feel free to use soft corn tortillas or soft flour tortillas instead.
How to Make Spaghetti Tacos
As I previously stated, if you know how to make spaghetti, you essentially already know how to make spaghetti tacos! Cook your preferred type of spaghetti noodles initially per the directions on the package.
(I advise cooking grain-free pasta, such as bean or lentil noodles, 1-2 minutes less than the package suggests for the best results.)
Get your ground meat of choice, such as Italian sausage, on the stove while the pasta is cooking. You might not need additional seasoning if you’re using an Italian sausage because it may already be seasoned! Cook through until no longer pink, then toss to coat with a little of your preferred pasta sauce.
Spaghetti should be cooked, then the noodles should be drained in a colander and added to the pasta sauce. That’s it, really!
Your spaghetti tacos are ready to assemble once the meat and noodles have been prepared.
Simply place your cooked sausage and spaghetti inside the taco shells, top with mozzarella, parmesan, and parsley, and chow down.
This recipe for spaghetti tacos can make about 16 tacos when using a whole 16-oz box of spaghetti noodles and 1lb of ground Italian sausage. Try halving the recipe if you or your family won’t need that many tacos. Do whatever suits your preferences and needs because everyone is different and may prefer a different number of tacos.
Are Taco Salads Unhealthy?
At a restaurant, taco salads tend to be high in calories and fat, mostly due to the deep-fried taco bowl. Yes, trans fats and other harmful byproducts are health concerns with fried foods. But, calories and fat don’t make a meal “unhealthy”—we need these nutrients to survive! Even when served in a baked taco bowl, this homemade taco salad recipe still provides a filling meal with healthy calories and fats.
What Can You Put in Taco Salad Instead of Meat?
You can make a meatless taco salad in many ways. Personally, I used pulled jackfruit that had been seasoned with taco spices to make my vegetarian Mexican salad. It’s flavorful, rich in fiber, and has a satisfyingly “meaty” texture. Black beans with seasoning, vegan refried beans, chickpeas, tofu crumbles, tempeh, or even just greens and vegetables without a protein are additional options.
Making spaghetti tacos is as simple as making regular spaghetti. It only takes cooking spaghetti and Italian sausage, combining them with your favorite sauce, packing the mixture into taco shells, and adding cheese to finish.
Instructions
Preheat oven to 375°F (190°C).
Cooking spray should be applied to the tortilla’s two sides. To form a taco salad shell, press the tortilla into a 1-quart oven-safe bowl. Pinch the edges of the tortilla and create folds, following the rim of your bowl.
Set the bowl on the baking sheet. Bake for 15-20 minutes, or until edges are browned, on the middle or lower rack of the oven. (Bake on a lower rack in the oven so the edges don’t brown too quickly.)
Before adding taco salad, let the container cool to room temperature. (With cooling comes increased crisping.)
Serve and enjoy!
4 homemade baked tortilla bowls are produced.
- Prepare: Set the oven to 350 degrees Fahrenheit. On a large baking sheet with a rim, arrange 4 oven-safe cereal bowls. Next, place a sizable 12- to 14-inch skillet over medium- to medium-high heat on the stovetop.
- Spritz the skillet with oil to coat. Once hot, place a tortilla in the skillet. The tortilla should be coated with oil using tongs before being turned over.
- Flash Fry: In a hot pan, fry the tortilla for 30 to 45 seconds on each side, or until it puffs up and forms big bubbles. It’s best if it’s big! Flip and repeat.
- Move the tortilla to one of the cereal bowls using tongs. To make the tortilla into a bowl, tuck it into the bottom of the dish.
- Replicate: Keep frying the final three tortillas.
- Bake: After each tortilla is flash-fried and formed into a bowl, bake the bowls until they are extremely crispy and golden.
- Fill with chopped greens and top with your preferred taco salad ingredients before serving.
- Get The Full (Printable) Taco Bowl Shells Recipe Below.l
Notes
The nutritional information above is for a bowl made with a whole wheat tortilla the size of a burrito (10 inches).
Note on Tortillas:
You can make these baked taco bowls using a regular flour tortilla, a whole wheat tortilla, or a gluten-free or grain-free variety if desired. For the best results, just make sure to use a tortilla that is burrito size (10 inches).
Conclusion
These ways can help you make homemade taco salad bowls, try to do it!
FAQS
Can You Make Tortilla Bowls With Core Tortillas?
Yes, you can follow this exact process, with corn tortillas, to make crunchy corn tortilla bowls.
The bowls won’t be as big though because it’s hard to find extra-large corn tortillas. Additionally, frying will cause some minor bubbles, but unlike flour tortillas, corn tortillas won’t produce the same large bubbles.
Can You Make Them With Gluten-free Tortilla?
You can make taco salad shells in the exact same way if you can find gluten-free flour tortillas.
How Far in Advance Can You Make Taco Salad Bowls?
It’s best to prepare these crisp taco salad shells just before serving. They can, however, be heated in the oven and will last for two days. For up to 48 hours, store them in plastic wrap at room temperature.
Can You Make Mini Taco Bowls for Events?
Yes, you can make them using any size of flour tortilla you like if you don’t need to fit a full dinner-size portion of salad in the bowl. For shaping the tortillas, locate smaller oven-safe bowls. The same amount of time should be used for baking and frying as with the large bowls.
