How to Make Baked Taco Salad Shell Bowls

Total Time
Prep 10 mins
Cook 10 mins

Also requires 2 empty food cans (4-inches wide) and deep dish pizza pan (12 to 14-inch )

Ingredients Nutrition


  1. If using 10-inch tortillas, set 2 empty food cans 3 to 4 inches apart on a 14x17-inch foil lined baking sheet.
  2. If using 12 or 13-inch tortillas, set 1 food can on baking sheet.
  3. Drape a foil square over the top of each can.
  4. Fill a pizza pan (one that's at least 3/4-inch deep) or another appropriately rimmed container with about 1/2 inch of warm water; add 1/4 teaspoon of olive oil.
  5. Quickly immerse a tortilla in the water, then lift out and let drain.
  6. Drape the damp tortilla over the foil on the empty food can (if you place it slightly off-center the shell with have a dramatic higher flair to one edge).
  7. If you have room on the pan for another tortilla, add another 1/4 teaspoon oil to the water, dip a tortilla, and drape it over the other can.
  8. Bake the taco salad shells in a preheated 450 degree F oven until they're lightly brown and firm enough to hold their shape, which will take about 4 to 5 minutes.
  9. Using pot holders, carefully lift the shells off the cans and place them cup-side-up on the pan; the edges on larger tortillas might need support when the shells are inverted so loosely crumple some foil into 4-inch balls and push them against areas that sag.
  10. Return the shells to the oven and bake until they're crisp, about 2 to 3 additional minutes.
  11. Let cool on rack.
  12. Repeat all steps until you have enough shell bowls for your meal.
  13. Enjoy!


Most Helpful

These are wonderful and economical to boot! I used a 10-oz ramekin so I could get a deeper-set bottom. This could also work wonderfully with small corn tortillas if you use a teeny-tiny oven-safe ramekin (or wash out one of those little chiles cans) for mini taco pies or appetizer-sized taco salads. Thank you for a great post!

the80srule February 10, 2010

I just made these. They are wonderful and way better than the store bought tortilla bowls. Although they are baked, they still come out crispy. I baked my on some ceramic dinner bowls instead of a can. I also sprinkled some salt, garlic powder, and chili powder to the tortillas before I baked them. They were absolutely delicious.

dana1913 October 20, 2009

For every yin there's a yang. For every recipe I've made that was just so-so, I'll meet one that is just incredible...and yes, I'm talking about these shells. Extremely easy to prepare and the fillings can be as varied as there are chefs. I'm 5*s impressed.

gailanng April 15, 2009

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