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10 Minute Homemade Taco Salad Bowls

Homemade Taco Salad Bowls are a delicious, affordable, and healthier version of deep-fried taco bowls. No special equipment is needed to make your own Taco Salad Bowls.

taco salad bowls filled with shredded cabbage, chicken and salsa

Everyone is familiar with the crispy fried deliciousness that is the taco salad bowl.  No one wants what is actually in the shell, but will simply eat it to have an excuse to eat the fried bowl.

Me: Excuse me waiter, what is your special today?
Waiter: Well ma’am, we have a cat poop salad…
Me: Oh gross!
Waiter: …that comes in a freshly made taco salad bowl…
Me: Oh, I’ve heard enough, I’ll have that.

We have a regional grocery store that makes taco bowls, but the store is about 45 minutes away, and they pack each bowl in a giant plastic container. So much waste. Also, the shells are enormous, and therefore a ton of empty fried calories.  I want a taco salad bowl that could be made at home and doesn’t require a giant deep fryer…or a roll of Tums afterward.

How to Make Taco Salad Bowls

You’ll need:
-Flour tortillas – burrito sized
-3 tbsp water
-2 tbsp olive oil, divided
-1 pint canning jar or an oven-safe bowl per tortilla. A pint jar will give you a taller and deeper taco salad bowl. I prefer to use a shallow square soup bowl for my molds.

  1. Preheat oven to 425 degrees.
  2. Place your canning jars or bowls with the opening facing down on a rimmed sheet. Lightly spray the tops of your jars or bowls with olive oil.
  3. Place the oil and water in a shallow dish. plate with olive oil and water
  4. Dip each tortilla in the water and oil mixture, coating each side. Allow the excess to drip back onto the plate. Tortilla on a plate with water and olive oil
  5. Place the tortilla over the canning jar/bowl, and “mold” it around the best you can. With my square bowls, I drape the tortilla over the top and then pinch the edges together to create the bowl. They won’t look perfect, but it’s ok! tortilla placed over a bowl
    tortilla molded over a bowl for taco salad bowls
  6. Bake for 8-12 minutes depending on how crispy you like your shell.
homemade taco salad bowls with shredded cabbage, chicken, and salsa

Top with your fixings of choice.  We use shredded cabbage, black beans, Instant Pot shredded chicken leftover from Mini Asian Chicken Tacos (a great example of why a meal plan and meal prep can work. You get to reuse similar ingredients without creating extra work), a mix of frozen corn and Anaheim chile pan-fried in a pinch of olive oil, guac, and salsa. You can use whatever you’d like in your taco bowl, but I wouldn’t recommend cat poop.

Oh, who am I kidding, it would be fine too.

taco salad bowls filled with shredded cabbage, chicken, and salsa
Print
10 Minute Homemade Taco Salad Bowls
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
 

Homemade Taco Salad Bowls are a delicious, affordable, and healthier version of deep-fried taco bowls. No special equipment is needed to make your own Taco Salad Bowls.

Course: Main Course
Cuisine: Mexican
Servings: 4
Author: Sarah
Ingredients
  • 3 tbsp water
  • 2 tbsp olive oil, divided
  • 4 flour tortillas, burrito size
Instructions
  1. Preheat oven to 425 degrees.

  2. Place your canning jars or bowls with the opening facing down on a rimmed baking sheet. Spray the tops of your jar or bowl lightly with olive oil.

  3. Place 1 tbsp of oil and water in a shallow dish. 

  4. Dip each tortilla in the water and oil mixture, coating each side. Allow the excess to drip back onto the plate. 

  5. Place the tortilla over the canning jar/bowl, and "mold" it around the best you can. With my square bowls, I drape the tortilla over the top and then pinch the edges together to create the bowl. They won't look perfect, but it's ok! 

  6. Bake for 8-12 minutes depending on how crispy you like your shell.

Recipe Notes

For best results, use the burrito size tortillas.

After two tortillas, you'll need to add the additional tbsp of olive oil to the water on the plate.

You can use gluten-free or corn tortillas, but you will need to soften the tortilla before dipping in the water/olive oil mixture. Dampen a clean kitchen towel and wrap the tortillas in the folds of the towel. Microwave for 45 seconds. Remove and then dip in the water/oil mixture.

Homemade Taco Salad Bowls are a delicious, affordable, and healthier version of deep-fried taco bowls. No special equipment is needed to make your own Taco Salad Bowls.

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16 comments on “10 Minute Homemade Taco Salad Bowls”

  1. I love this! No need for that fancy pan that would take up lots of room in the cabinet. I can’t wait to try it. 🙂

  2. This came at the perfect time because today is Taco Tuesday and before we were just going to have burritos, now we are having salads. This is awesome.

    Oh and speaking of your canning jars, did I tell you that I got a whole set of canning stuff for Christmas? You’ll be disgusted to hear it’s still all in the box because I don’t know what the hell to do. One of these weekends I am coming over with 9 thousand pounds of apples so that you can get me started with applesauce.

    • Let me know how the fam liked them!

      And to the canning, yes, let’s plan that. Pick a weekend in September, and hopefully we can secure apples!

  3. Have I mentioned how much I love your blog? I live in Texas and grew up on a farm so all the stuff you talk about makes sense and is not unheard of on my portion of our country. Keep up the good fight girl, your not alone!

  4. Bahaha.

    If one lacks canning jars, what can be used instead? I’ve seen cupcake molds for smaller appetizer-sized shells, but no idea about a bigger one. Now I want to make some fajitas and have them in crunchy taco shells. Sigh.

  5. Love this idea, thank you very much. I was checking the contents of my freezer the other day and realised I have two packets of wraps that need to be used up as they’ve been there for a while. Now I have a couple of ideas of things to do a few nights in a row. Yum.

  6. A true statement. Before I had to give up gluten, I would always get the taco shell salad at our local restaurant despite the fact that it was GIGANTIC and there was no way I could eat it all. I usually ate the shell and brought the salad home…
    We just found a new grain free dough recipe (primalgirl.com) that I might have to see if I can make it work with this. Awesomeness all around.

  7. First off I love you blog, I have told you this before but its been awhile. I look forward to your post everyday. I have followed many blogs and always find myself unsubscribing to them all, all but yours. I also am always telling my friends to follow you. I mentioned your blog to a friend today and she said “that’s right the blog you are always telling me about” and I was like yeah!!! why haven’t you subscribed yet? Can you tell I grew up in a valley 🙂 Anyway please keep doing what you are doing, just the way you are doing it. When I read your blog I always come away with a smile, a funny line to tell my husband and a bit of motivation. THANK YOU!!!!!

  8. Awesome idea -I love this blog too! My friend made me read, and now I too recommend it to friends!!

  9. I do something similar, but use an oven safe bowl to push the tortilla in, so it forms the tostada shape. I’ll have to try the oil/water mix.

  10. My cats want to know what you have against cat poop, as does my puppy who is quite happy to eat it!!!!