Learn how to make taco bowls in the oven using flour tortillas! Afterward, fill your baked tortilla bowls with seasoned ground meat, shredded lettuce, tomatoes, cheese, or any of your favorite taco toppings.
Craving Tex-Mex? Try more weeknight favorites like these easy homemade chicken flautas and my cheesy walking taco casserole.
These crispy baked tortilla bowls are easy to make in 10 minutes. I use my favorite low-carb 8-inch flour tortillas, but you can use whole wheat or corn tortillas. I LOVE how quick these are to put together! While the bowls bake, whip up some quick taco meat in the skillet. I like to top my bowls with shredded greens, ripe tomatoes, and shredded cheese. Don’t forget a squeeze of lime.
Restaurant taco salad bowls are made by deep-frying tortillas in a bowl-shaped basket. These homemade tortilla bowls are baked and crispy, without the hassle of deep frying.
Here’s What Makes These Tortilla Bowls So Great
- No molds, no deep frying. You’ll bake the tortillas inside a muffin pan for perfect, single-serving taco bowls that are just as satisfying and crunchy.
- Quick and easy. Bake your taco bowls in the oven while you prepare your fillings and toppings. Everything is ready to assemble in minutes!
- Choose your favorite fillings. These baked tortilla bowls make the perfect taco salad bowls, fajita bowls, or taco bowls.
Tortilla Bowls Ingredients
All you need to make these baked tortilla bowls are flour tortillas! After that, the fillings are totally up to you. I include notes on the ingredients I use below. Scroll for the full, printable recipe card with the recipe amounts and step-by-step instructions.
- 8-inch Tortillas – You can make the tortilla bowls using low-carb whole wheat flour tortillas, or experiment with your favorite gluten-free tortillas. I just don’t recommend corn tortillas (they tend to tear more easily).
- Cooking Spray – Or olive oil spray, for coating the tortillas so that they crisp up in the oven.
Toppings and Fillings
- Taco Meat – I sauté ground turkey with onion, garlic, taco seasoning, and tomato paste for the filling. Swap turkey for ground beef, chicken, or pork if you’d like. You can also try variations like Mexican picadillo (stewed ground beef and potatoes).
- Veggies – Shredded lettuce, diced tomatoes, and avocado. You can top your bowls with sliced jalapeños, pico de gallo, or salsa, too.
- Cheese – Shredded Monterey Jack, cheddar, or Oaxaca cheese are good options.
- Dressings – Top your taco bowls with sour cream, or you can drizzle your salads with Mexican crema or homemade avocado dressing.
- Lime Wedges – For squeezing over the bowls when serving.
Frequently Asked Questions
I bake these in a 6-cup jumbo muffin pan. For larger bowls, you can use oven-safe bowls or tortilla bowl molds.
These bowls turn out best when baked for 10-15 minutes at 375ºF. Baking at 350ºF doesn’t get them crispy enough, and any higher than 375ºF causes the bowls to burn. Feel free to adjust your oven temperature as needed.
These baked tortilla bowls are done when they’re crispy and browned at the edges. The baking time varies, so check them at the earliest suggested baking time and go from there.
What Else Can I Add to Baked Tortilla Bowls?
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Bake the tortilla bowls. Preheat the oven to 375ºF. Carefully fit flour tortillas inside the cups of a jumbo 6-cup muffin pan. Spray the flour tortillas with cooking spray and bake for 10 minutes.
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Cook the meat and veggies. In the meantime, heat olive oil in a large skillet. Add onions, garlic, and turkey meat and season with taco seasoning, salt. and pepper. Cook and stir until the meat is browned and crumbly, about 5 to 7 minutes.
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Finish and rest. Stir in the tomato paste and continue to cook for 1 minute. Remove from heat and let stand 5 minutes.
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Assemble the tortilla bowls. Divide up the shredded lettuce between 6 previously prepared tortilla bowls. Top with the prepared meat, tomatoes, shredded cheese, and avocados.
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Garnish and serve. Add a dollop of sour cream over each taco bowl and serve with lime wedges. Serve immediately.
Serving: 1Taco Bowl | Calories: 307kcal | Carbohydrates: 13g | Protein: 21g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 64mg | Sodium: 269mg | Potassium: 752mg | Fiber: 6g | Sugar: 3g | Vitamin A: 875IU | Vitamin C: 16mg | Calcium: 136mg | Iron: 1.8mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Tortilla Bowls in the Oven
You don’t need tortilla mold bowls for this recipe (though you can use them if you have them). A jumbo 6-cup muffin pan works perfectly, or you could also use oven-safe bowls.
- Prepare the tortillas. First, tuck the flour tortillas inside the wells of your jumbo muffin tin. Lightly coat the tortillas with cooking spray.
- Bake. Bake the tortillas at 375ºF for 10 minutes.
- Sauté the onions and ground meat. Sauté the onions, garlic, ground turkey, and taco seasoning in a skillet with oil. Once that’s browned, stir in the tomato paste.
- Assemble the bowls. While the meat mixture rests, divide the shredded lettuce between your baked tortilla bowls. Top each bowl with meat, tomatoes, cheese, and avocado.
- Serve! Dollop your tortilla bowls with sour cream and serve right away with a squeeze of fresh lime.
Storage and Reheating
- Store the baked tortillas airtight. Store any leftover, empty tortilla bowls in an airtight container at room temperature for 1-2 days.
- Refrigerate leftover toppings. Any toppings, like ground taco meat, can be stored in separate airtight containers in the fridge for a few days.
- Reheat. If needed, you can crisp the tortilla bowls in the oven again at 350ºF.
