Why You’ll Love Easy Taco Bowl Shells Recipe
These homemade taco bowl shells are quick, easy, and require only two basic ingredients. Baking the tortilla instead of frying it keeps the preparation simple while still giving you a crisp, lightly browned shell.
They are also easy to customize. You can use flour or corn tortillas, shape them in a bowl, taco mold, or muffin tin, and fill them with anything from seasoned ground beef and chicken to beans, lettuce, cheese, salsa, or guacamole.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- ¼ teaspoon cooking spray, such as olive or canola oil, or a small amount of olive oil for brushing
- 1 flour or corn tortilla
Directions
- Preheat the oven to 325°F.
- Lightly spray both sides of the tortilla with cooking spray. If you prefer, brush both sides with a small amount of olive oil.
- Place the tortilla inside an oven-safe bowl or taco bowl mold. You can also drape it over an inverted oven-safe bowl or position it over an inverted muffin tin.
- Carefully shape the tortilla with your hands until it forms the taco bowl shape you want.
- Bake for about 8 minutes, or until the tortilla is crisp and just beginning to turn golden brown around the edges.
- Remove the taco bowl shell from the oven and allow it to cool briefly before removing it from the mold.
- Fill with your favorite taco ingredients and serve.
Servings and timing
This recipe makes 1 taco bowl shell.
Preparation time: 2 minutes
Cooking time: 8 minutes
Total time: 10 minutes
Servings: 1
Variations
For a corn taco bowl, use a corn tortilla instead of flour. Corn tortillas can be slightly more fragile, so warm the tortilla briefly before shaping if necessary.
For extra flavor, lightly sprinkle the tortilla with taco seasoning, chili powder, smoked paprika, garlic powder, or cumin before baking.
For a cheesy shell, sprinkle a small amount of finely shredded cheese over the tortilla during the final few minutes of baking.
For mini taco bowls, use smaller tortillas and shape them over the cups of an inverted muffin tin. These are great for appetizers or party-sized taco salads.
For a sweet version, brush a flour tortilla lightly with oil and sprinkle it with cinnamon and sugar before baking. Fill it with fruit, whipped cream, or ice cream.
Storage/Reheating
Allow taco bowl shells to cool completely before storing them. Place them in an airtight container at room temperature for up to 2 days. Keeping moisture away from the shells will help them remain crisp.
For longer storage, you can refrigerate the baked shells, although they may soften slightly.
To reheat and restore crispness, place the taco bowl shell in a 325°F oven for about 3 to 5 minutes. Avoid microwaving if possible, since the microwave can make the shell soft or chewy instead of crisp.
FAQs
Can I use flour tortillas for taco bowl shells?
Yes. Flour tortillas work especially well because they are flexible and easy to shape before baking.
Can I use corn tortillas instead?
Yes. Corn tortillas can be used, although they may crack more easily. Warming them briefly before shaping can make them more flexible.
Do I need a special taco bowl mold?
No. You can use an oven-safe bowl, an inverted muffin tin, or another oven-safe container that helps hold the tortilla in the desired shape.
How do I keep the tortilla from sticking?
Lightly coating both sides of the tortilla with cooking spray or olive oil helps prevent sticking and encourages even browning.
Why is my taco bowl not crispy?
It may need a few additional minutes in the oven. Baking time can vary depending on tortilla thickness, size, and your oven.
Can I make several taco bowls at once?
Yes. If you have enough oven-safe molds or muffin tins, you can bake multiple tortillas at the same time. Leave enough space between them for air to circulate.
Can I make taco bowl shells ahead of time?
Yes. Bake the shells, allow them to cool completely, and store them in an airtight container until ready to use.
What can I put inside a taco bowl shell?
Popular fillings include seasoned ground beef, shredded chicken, beans, rice, lettuce, tomatoes, cheese, corn, salsa, sour cream, avocado, and guacamole.
Can I make these taco bowls without cooking spray?
Yes. Lightly brush both sides of the tortilla with olive oil instead.
How can I make the taco bowl extra crispy?
Use only a light coating of oil and bake until the edges are golden and the shell feels firm. You can also leave it in the turned-off oven for another minute or two after baking to help remove additional moisture.
Conclusion
Easy Taco Bowl Shells are a fast and versatile way to make taco night more fun. With one tortilla, a little oil, and just a few minutes in the oven, you can create a crisp homemade bowl ready for all your favorite fillings. Whether you use it for taco salad, beans and rice, seasoned meat, or a creative dessert, this simple method is easy to customize and convenient for individual servings.
Easy Taco Bowl Shells
Crispy homemade taco bowl shells made from a single flour or corn tortilla. Perfect for filling with your favorite taco salad ingredients.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Total Time: 10 minutes
- Yield: 1 serving
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Ingredients
- ¼ teaspoon cooking spray (olive or canola, or brush olive oil on)
- 1 tortilla (flour or corn)
Instructions
- Preheat oven to 325° F.
- Spray both sides of the tortilla with cooking spray and place it in an oven-safe bowl, taco bowl mold, or over an inverted muffin tin. Carefully mold with your hands to the desired shape.
- Bake for 8 minutes or until lightly browned and crisp. Allow to cool slightly before filling.
Notes
- Use either a flour or corn tortilla depending on your preference.
- Olive oil can be brushed onto the tortilla instead of using cooking spray.
- Watch closely near the end of baking to prevent over-browning.
Nutrition
- Serving Size: 1 taco bowl shell
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
