When you go to a Mexican restaurant, you might enjoy a taco salad served in a bowl made from a tortilla. But it's easy to make these bowls at home. The best part about these bowls is that because they're baked and not fried, they're healthier than the tortilla bowls served at restaurants.
How to make tortilla bowls
Preheat the oven to 232 degrees C.
Wash and dry the outside of the metal bowl thoroughly.
Place the bowl upside down on top of the baking pan.
Lightly spray the outside of the bowl with the cooking spray. This will keep the bowl from sticking when it's done.
Drape one tortilla over the bowl and press against the sides. As the tortilla cooks in the oven, it will harden and take the shape of the bowl.
Place the baking pan with the upside-down bowl and tortilla into the oven and bake at 232 degrees Cor 10 minutes, or until the tortilla is darkened but not burnt.
Let the tortilla cool completely on top of the bowl before removing it. The tortilla is still pliable when warm, and moving it will result in it losing its bowl shape. This is the same method used to make baked tortilla chips. As the tortilla cools, it will harden until crispy.
Serve the cooled bowls filled with taco salad, or any foods served at room temperature, if desired.
Do not use tortilla bowls to serve dips or soups. The heat and moisture will cause the bowl to lose shape.
Tips and warnings
- Do not use tortilla bowls to serve dips or soups. The heat and moisture will cause the bowl to lose shape.
Things you need
- Per tortilla bowl:
- Corn tortilla 12 inches in diameter (substitute flour if desired)
- Large metal bowl
- Soap and water
- Cooking spray
- Baking pan