It is so easy to make hard taco salad bowls at home. There 3 quick and healthier ways to make them in your oven. It only takes 35 minutes to make.
Today, I made these taco bowls and they turned out so perfectly! They were sturdy and stood up to all the ingredients I filled them up with.
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Have you seen those huge taco salad bowls you get at restaurants? Some are filled sky high with all kinds of yummy goodness. By the time I am finished with the salad, there isn’t a crumb leftover!
The problem is that the restaurants generally frown when you ask them if you could take a few empty taco shells home to make a recipe. I don’t know why they won’t let me take a few home….
So, I started making them at home and creating my own recipes to use the shell in. Personally, I am not a fan of frying them because they are too oily and not really good for you.
Baking them is so much easier, so, I decided to share my tips and tricks to make a healthier version at home.
Prepare the tortillas first:
- Preheat oven to 325°
- Wet a paper towel. It should be long enough to cover one large tortilla. I used (affiliate link) These are the large burrito tortillas
- On a plate, place the wet paper towel and then place one tortilla on top of it.
- Repeat until you have put 3 tortillas. Top with another paper towel and microwave for 30 seconds
- Start with one tortilla. Keep the other 2 covered with the wet towels
1) Make them in a cast iron pan
From all 3 methods, my favorite way to make them is in the cast iron. It is easier to shape the tortilla and you can also leave it in there after you add the ingredients. The taco bowl is crisp and holds shape when you load it with ingredients.
Lightly spray the inside of a 9″ cast iron skillet. Take that first tortilla and mold it inside the cast iron. Use a ramekin to push the bottom of the tortilla to the edges. The ramekin will also help to flatten the base of the taco bowl. Spray the inside of the burrito and place it in the oven for 25-30 minutes or until the shells have browned / hardened.
I used this taco shell in my Mexican Street Corn recipe and it didn’t get soggy! How cool is that?
2) Make it in an oven safe glass bowl
I love oven safe glass bowls. They are so convenient because I can store food in it and then place it directly into the oven. No extra pans required!
Lightly spray the inside of an oven safe glass bowl. I used a 7cup/1.65L bowl which is 6.8″x3″.
Take the microwaved tortilla and mold it inside the glass bowl. Use a ramekin to push the bottom of the tortilla to the edges. The ramekin will also help to flatten the base of the taco bowl. Spray the inside of the burrito and place it in the oven for 25-30 minutes or until the shells have browned / hardened.
3) Make it in a non-stick cake pan
I used a 9″ non-stick cake pan to mold a taco bowl. It came out great, but, the pan wasn’t as non-stick as advertised. So, I made it a second time and this time, I used aluminum foil to line the inside of pan first. Then, I sprayed the foil before molding the tortilla inside the pan. That worked out much better.
So, there you have it. You can now make your won taco bowls at home. What ingredients would you fill them with?
How To Make Taco Salad Bowls
Baked Taco Salad Bowls
3 quick and healthier ways to make taco bowls at home
Preheat oven to 325°
Lightly wet a paper towel that is long enough to cover one large tortilla.
On a plate, place the wet paper towel and then place one tortilla on top of it.
Repeat until you have put 3 tortillas stacked
Microwave for 30 Seconds
Lightly spray the inside of a 9" cast iron skillet, cake pan or glass bowl.
- Start with one tortilla, keeping the other two covered
Take that first tortilla and mold it inside the kitchenware of choice.
Use a ramekin to push the bottom of the tortilla to the edges to flatten the bottom
- Spray the inside of the burrito with oil spray
Place it in the oven for 25-30 minutes or until the shells have browned / hardened.