How to Make Baked Taco Salad Shell Bowls

"Also requires 2 empty food cans (4-inches wide) and deep dish pizza pan (12 to 14-inch )"
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by Lee L. photo by Lee L.
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photo by vadapao photo by vadapao
photo by limeandspoontt photo by limeandspoontt
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  • If using 10-inch tortillas, set 2 empty food cans 3 to 4 inches apart on a 14x17-inch foil lined baking sheet.
  • If using 12 or 13-inch tortillas, set 1 food can on baking sheet.
  • Drape a foil square over the top of each can.
  • 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.
  • Quickly immerse a tortilla in the water, then lift out and let drain.
  • 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).
  • 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.
  • 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.
  • 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.
  • Return the shells to the oven and bake until they're crisp, about 2 to 3 additional minutes.
  • Let cool on rack.
  • Repeat all steps until you have enough shell bowls for your meal.
  • Enjoy!

Questions & Replies

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  1. 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!
  2. 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.
  3. 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.
  4. I practiced with wrapping the tortilla around the outside of the metal mixing bowl. Worked ok but didn't look very fancy so I took the suggestion and sprayed the inside of a pyrex mixing bowl (glass) and after dipping the tortilla in water/oil, I put inside of the bowl. Excellent! You can crimp the edges just like a restauruant shell. I sprinkled a mixture of chili powder, salt, and garlic powder over the shell and then baked the bowl at 7 min. Because all I had was whole wheat toritillas, I think it took longer. I'm not really a fan of whole wheat toritllas (tasted whole wheatish - next time I'll try just the plain ones). When I removed from the oven, it was easy to lift out of bowl. I cooled on a wire rack so the bottom didn't get soggy. Very nice. My first few attempts were ok but it didn't take long to get them looking very nice. I still prefer the deep fried ones but my family enjoyed them, they are much healthier and they looked so nice. Served with a fruit salad.
  5. Wonderful and SO easy! I used the larger, deeper Corning bowls on stead of cans. When I inverted them I just dropped them into the bowls to finish cooking. No need for propping the sides!


I love to cook and my daughters and I enjoy collecting recipes together! My daughters here on RecipeZaar are cxstitcher and Julesong.
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