Kitchen Hack: Homemade Taco Bowls

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I love Mexican food parties and taco bowls are way more fun! With this simple kitchen hack for making homemade taco bowls you will be wowing your guests. Who needs a tortilla bowl maker when you can make these in your own home with this easy how to?

titled collage for homemade taco salad bowls


One of our absolute favorite get togethers to host is a Mexican party. I have hosted everything from a Chipotle Copycat party with barbacoa, rice, beans and all the fixings to a taco bar, and everything in between.

Fun and friends are the name of the game at all of my parties, so simple parties that look spectacular are often achieved by make-ahead recipes or doing all the prep ahead of time.

Homemade Taco Bowls

These homemade taco bowls are perfect to make a day or two before the big party, game or get together dinner.

Taco salad bowls are so fun, and easy to make, too!

Simply flip a muffin tin upside down. Next, spray it with non-stick cooking spray and press the tortillas in between the gaps to create a bowl shape.

Tips for Making Taco Salad Bowls

  • You can store the shells for several days wrapped in aluminum foil.  
  • You will get 3 taco bowls per muffin pan. The first one in the lower left corner, next in the middle, and then the lower right corner. If you are using 6″ tortillas, you can make 4 shells on each muffin pan.
taco bowls for mexican party food table

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homemade taco salad shell

Homemade Taco Bowls

Donna Elick
With this simple kitchen hack for making homemade taco bowls, you will be wowing your guests. No need to buy expensive taco salad shells!
5 stars from 2 reviews
Tried this recipe?Please comment and review!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main
Cuisine Tex Mex
Method Oven
Servings 6


  • 6 burrito-size flour tortillas


  • Microwave tortillas until they are soft and pliable (about 30 seconds). Turn two 12-cup standard muffin tins upside down and lightly spray the bottom with non-stick spray.
  • Form tortillas into a bowl-like shape, between gaps in muffin cups (3 per muffin tin).
  • Bake for 10 minutes or until they start to brown. You can store these for several days wrapped in aluminum foil. Enjoy!


Serving: 1 | Calories: 92cal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 221mg | Sugar: 1g | Fiber: 1g | Calcium: 44mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published September 2015.

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  1. As I was growing up "we" were an Army family. Once a month pay & not the best paying. My mother always managed to stretch the monthly visit to the post commissary. She had a container in the freezer compartment for every scrape of left overs big or small. At the end of the month we celebrated with her most fantastic soup you have ever eaten. I was always fun trying to pick out when we had this or that. The rest was called "mystery meat" LOL Goes to show you Kitchen Hacking is for everyone! Thanks for the great site. Gwen

  2. 5 stars
    We just made these and also used the taco bell taco meat recipe, DELICIOUS! We will be making these frequently!

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