Preheat oven to 350°F. Line a large baking sheet with parchment paper. Invert 4 oven-safe bowls onto the baking sheet, spreading them out evenly. Melt butter in a small bowl.
Place a tortilla onto a plate or work surface and brush with melted butter. Add a sprinkle of seasoning. Flip the tortilla over. Spread butter and seasoning on the flip side, then add a generous sprinkle of grated cheese.
Transfer tortilla onto one of the bowls on the baking sheet. Press tortilla down to hug the shape of the bowl. Repeat with remaining tortillas.
Transfer to oven and bake for 15 minutes or until golden.
Remove from oven and cool slightly before filling with salad and serving.
Homemade Tortilla Bowls
Ingredients
4 soft flour tortillas
3 tablespoons butter, melted
1 tablespoon Tex-Mex seasoning
1 cup grated Monterey Jack cheese
Directions
Preheat oven to 350°F. Line a large baking sheet with parchment paper. Invert 4 oven-safe bowls onto the baking sheet, spreading them out evenly. Melt butter in a small bowl.
Place a tortilla onto a plate or work surface and brush with melted butter. Add a sprinkle of seasoning. Flip the tortilla over. Spread butter and seasoning on the flip side, then add a generous sprinkle of grated cheese.
Transfer tortilla onto one of the bowls on the baking sheet. Press tortilla down to hug the shape of the bowl. Repeat with remaining tortillas.
Transfer to oven and bake for 15 minutes or until golden.
Remove from oven and cool slightly before filling with salad and serving.
Homemade Tortilla Bowls
3 / 5. 2
Soft flour tortillas brushed with melted butter, sprinkled with cheese and Tex-Mex seasoning, then oven baked into the shape of a salad bowl…
These HOMEMADE TORTILLA BOWLS will take serving a favourite meal from simple to amazing!
We first tried this idea for HOMEMADE TORTILLA BOWLS with this simple GRILLED CHICKEN SALAD RECIPE, and our friends and family loved them. So when we introduced our line of SPICE BLENDS, RUBS AND DIPS – including this flavour-forward TEX-MEX SPICE MIX – we decided those edible salad bowls needed a rethink. We’re sure glad we did because, with just a few simple tweaks, we’ve made them even tastier!
Here’s why this recipe works:
The tortilla bowls are made with just soft flour tortillas, butter, seasoning, and grated cheese.
There’s only 5 minutes of prep time and 15 minutes to bake.
You can make them hours before serving.
They can be used for salads, taco bowls, or chili.
They’re completely edible – no waste!
Before we share the details on how to make these tasty bowls, a reminder to check out our line of food products, available for purchase. Our SPICE BLENDS, RUBS AND DIPS are just the thing to add a pop of flavour to any recipe, and our famous BBQ SAUCE works with everything. Click HERE to order online, or HERE to find a nearby retailer selling WATC products. Thanks!
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Are you ready to up your salad serving game? Let’s make these HOMEMADE TORTILLA BOWLS.
INGREDIENTS
As mentioned at the top, you only need four ingredients to make these bowls. Look for the soft flour tortillas, sometimes called taco shells, in the bakery or bread section of your grocery store. Some are made with gluten-free almond, chickpea, corn, or cassava flours, so try the recipe using your favourite. The same goes for the cheese you use. We originally made the recipe using Parmesan cheese, but Monterey Jack, cheddar cheese, and a Mexican cheese like Cotija will work well too.
HOW TO MAKE THEM
Making these homemade tortilla shells is super easy. To begin, we brush the tortillas with melted butter, sprinkle with Tex-Mex or taco seasoning, flip, and repeat. The cheese is added to the flip side only. If you’d like to prepare them without butter, feel free to use a cooking spray of light vegetable oil. They’ll crisp up perfectly.
STAINLESS STEEL BOWLS
We transferred the tortillas to oven-safe bowls resting on a parchment-lined baking sheet. We found stainless steel bowls worked best, but you can also use inverted oven-safe soup bowls, ramekins, or large muffin tins as molds. If making corn tortilla bowls, cover the mold with a square of foil to prevent sticking.
OVEN BAKED
After prepping, it’s an easy bake in the oven at 350°F for 15 minutes. We’ve seen a variation of this idea where taco shell bowls are made using a deep fryer and a tortilla fryer basket. We ultimately decided that frying seemed too messy; more prep meant more steps and lots of cleanup. But if you have a preferred way of cooking up shaped bowls, by all means, go with it.
SERVE
We like serving salad in these bowls soon after they come out of the oven; they are best enjoyed slightly warm. Add portions of salad to the bowls and then additional toppers like sautéed ground beef, black beans, red onions, salsa, cheese, and sour cream – instant taco salad bowl! We served our TEX-MEX TACO SALAD this way to rave reviews, but you can try it with any of your favourite taco salad recipes too.
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Ingredients
4 soft flour tortillas
3 tablespoons butter, melted
1 tablespoon Tex-Mex seasoning
1 cup grated Monterey Jack cheese
Directions
Preheat oven to 350°F. Line a large baking sheet with parchment paper. Invert 4 oven-safe bowls onto the baking sheet, spreading them out evenly. Melt butter in a small bowl.
Place a tortilla onto a plate or work surface and brush with melted butter. Add a sprinkle of seasoning. Flip the tortilla over. Spread butter and seasoning on the flip side, then add a generous sprinkle of grated cheese.
Transfer tortilla onto one of the bowls on the baking sheet. Press tortilla down to hug the shape of the bowl. Repeat with remaining tortillas.
Transfer to oven and bake for 15 minutes or until golden.
Remove from oven and cool slightly before filling with salad and serving.
