Best 13 Homemade Taco Shell Bowls Recipes

HOMEMADE TACO SHELLS #1

Steps:

• Preheat a dry skillet over medium/high heat.
• Mix the ingredients well.
• The batter will be runny.
• Drop by large utensil spoonful onto skillet, quickly spreading the batter in a circular motion, working from the inside out.
• Each side only takes about 1 minute of cooking.
• The shells are not supposed to brown.
• When the shells are removed from the pan, they can be molded into"taco shell shape" by placing, half-curled, between two objects, such as coffee cups.
• I like to serve them to each guest directly from the pan without molding them, however, becuz I find that they dont crack while still hot and pliable.
• Fill with all the taco stuffin's and enjoy!

HARD TACO SHELLS

Steps:

• Heat about 1 inch of oil in a heavy skillet over medium to medium-high heat to 365 degrees F (180 degrees C).
• Use tongs to place one tortilla at a time into the oil. It should start to sizzle right away. Cook for about 15 seconds, then flip over and fold the shell in half, holding in place with the tongs until crispy, about 15 seconds. You may need a little practice at first. Drain on paper towels, and sprinkle with salt while still hot. Use for tacos right away, or they may become chewy. Leftovers may be heated in the oven for crisping.

TACO SALAD TORTILLA BOWL

Steps:

• Preheat oven to 350 degrees.
• Lightly brush tortillas with oil. (I do both sides). Sprinkle with salt and pepper to your liking.
• Press tortilla into the ovenproof bowl. (Edges will look slightly wavy) Bake about 13 minutes.
• Transfer tortilla to a cooling rack and repeat with remaining tortillas. Fill with your taco salad and listen to your guests rave!

TACO BOWLS

Steps:

• Place beef and broth in a 5-qt. slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove beef; discard juices. Return beef to slow cooker; shred with 2 forks., In a large skillet, heat oil over medium heat; saute onion and jalapeno until softened, 3-4 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in tomatoes and salsa; bring to a boil. Add to beef, stirring to combine. Cook, covered, on high for 1 hour or until flavors are blended., For each serving, place 1/2 cup rice in a soup bowl. Top with beef mixture, beans and pico de gallo. Serve with optional ingredients as desired., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

HOMEMADE TACO SHELL BOWLS

Steps:

• Preheat the oven. Preheat the oven to 350°F.
• Shape the foil and tortillas. Shape tin foil into 4 medium-sized loose round-shaped balls. Drap the tortilla over the top, gently shaping the tinfoil and the tortilla shell into the shape you'd like. Repeat for all the shells.
• ⭐️Bake. Bake for 15-20 minutes watching closely after 15 minutes. Once the shells start browning they can burn quickly.
• Serve. Serve with taco meat and toppings or in your favorite recipe.

HOMEMADE TACO SHELLS FROM SCRATCH

Steps:

• 1) Add the flour, sugar, ground curcuma and a pinch of salt to a large mixing bowl or a blender.
• 2) Add the warm water and give it a good stir or pulse for 10 seconds until you end up with a slightly sticky yellow dough ball.
• 3) Then transfer the dough to a floured surface, sprinkle with a little extra flour and knead the dough for a couple of seconds. Shape it into a ball and wrap it up in some cling film. Let the dough rest for 10 minutes. Then shape the dough into small balls. Roll them out on a lightly floured surface using a rolling pin. Don't make them too thin. Make sure the dough doesn't stick to the surface. Then with a serving ring or glass cut out a neat circle.
• 4) Place the dough circles on some cling film. Gather the dough scraps and divide this into 2 balls. Make 2 more tacos. You should end up with 8 tacos. Place a non-stick pan over medium heat for 5 minutes. Don't add any oil or butter. Place a dough circle in the hot pan and let it bake for a minute. Then flip it over using a spatula.
• 5) Bake it on the other side for 2 more minutes. Make sure it doesn't burn. Then flip it over a couple of times to make it bake evenly. The dough should be cooked inside but not crunchy. Place the baked tacos on a clean plate and prepare the rest. Serve the tacos with the the toppings you like.

BUBBLY TACO SALAD BOWLS RECIPE

Steps:

• Preheat the oven to 350 degrees F. Set 4 oven-safe cereal bowls on a large rimmed baking sheet. Then set a large 12-14 inch skillet on the stovetop over medium heat.
• Pour 1 tablespoon oil into the skillet. Once hot, place the tortilla in the skillet. Use tongs to swirl the tortilla to coat it in oil, flip it over, and swirl it again. It needs to be coated in oil, on both sides, right away.
• Pan-fry the tortilla for 30-45 seconds per side, allowing it to puff up with large bubbles. (The bigger the bubbles the better!) Flip and repeat. Make sure the tortilla isn't turning dark. It should be golden-brown.
• Use tongs to move the tortilla to one of the cereal bowls. Tuck it down into the bottom of the bowl, to create a bowl shape with the tortilla. Take care not to deflate the bubbles.
• Repeat with the remaining three tortillas. Once all the tortillas are flash-fried and shaped into bowls, bake for 9-10 minutes until very crispy. Cool and fill.

CRISPY BASKET BURRITOS (BAKED TORTILLA BOWLS)

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Brush both sides of tortilla with oil.
• Invert ramekin on a work surface; center tortilla on the bottom of the ramekin. Gently shape the tortilla down around the sides. Place a double layer of aluminum foil over the tortilla and press to form the bowl around the ramekin. Place right side up on a baking sheet and leave about 1/2 inch of the edge of the tortilla above the foil so it gets browned and crispy when you bake it. Repeat with the second tortilla.
• Place baking sheet in preheated oven for 5 minutes. Remove sheet from oven and use tongs to carefully remove the ramekins from inside the shells. Transfer sheet back to the oven. Bake shells until lightly browned, about 5 minutes. Remove baking sheet from oven.
• Carefully remove foil from around the shells; reserve the foil. Flatten foil sheets and invert shells on them. Bring foil up just around the bottom of the shells to protect the top edge.
• Transfer sheet back to the oven. Bake until browned and crispy, 8 to 10 minutes. Remove sheet from oven and invert the shells once again so they are right side up. Place on foil and transfer sheet back to oven for the final crisping, 3 to 5 minutes. Watch them carefully so they don't burn.
• Remove sheet from oven; transfer basket burritos to a rack to cool completely.

MINI TACO SALAD BOWLS

Steps:

• Heat oven to 400°F. Lightly brush bowls with oil to coat entirely, and place on ungreased cookie sheet; bake 4 to 5 minutes or until browned on rim--bowls will get crisp as cooled. Set aside.
• In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Sprinkle with taco seasoning mix. Cook until beef is coated with seasoning, stirring occasionally.
• To serve, divide lettuce and taco meat evenly among crisped bowls; serve with Make it FRESH toppings.

TACO SHELL BOWLS RECIPE WITH BAKED TORTILLAS

Steps:

• Preheat the oven to 375F.
• Take 4 very large sheets of tin foil and crumble them into 4 balls (approximately 4 inch ball diameter). Press the foil balls into the table on both sides to make a flatter base (for stability) and a flatter top.
• Put the foil balls on a baking sheet.
• Heat the tortillas in the microwave for 30 seconds.
• Lightly brush the tortillas with olive oil on both sides.
• Pick the tortillas with the fork in several places.
• Put the tortillas on top of the foil balls and press down the sides of the tortillas to drape them over the foil.
• Put the tortilla shells in the oven and bake for 10 minutes (or until crispy and lightly browned).
• Remove the tortilla shells from the oven and let cool for 5 minutes.
• Carefully flip the tortilla bowls over and remove the foil balls.

TACO BOWLS

Steps:

• Preheat oven to 325° F.
• Spray both sides of tortilla and place in a bowl, mold or inverted muffin tin. Carefully mold with your hands to desired shape.
• Bake 8 minutes or until just brown.

BAKED TACO SALAD BOWLS

Steps:

• Preheat oven to 325°
• Lightly wet a paper towel that is long enough to cover one large tortilla.
• On a plate, place the wet paper towel and then place one tortilla on top of it.
• Repeat until you have put 3 tortillas stacked
• Microwave for 30 Seconds
• Lightly spray the inside of a 9" cast iron skillet, cake pan or glass bowl.
• Start with one tortilla, keeping the other two covered
• Take that first tortilla and mold it inside the kitchenware of choice.
• Use a ramekin to push the bottom of the tortilla to the edges to flatten the bottom
• Spray the inside of the burrito with oil spray
• Place it in the oven for 25-30 minutes or until the shells have browned / hardened.

BAKED TORTILLA BOWLS & CUPS

Steps:

• Preheat oven to 375 degrees. If tortillas are not soft and pliable, wrap them in a slightly dampened dish towel and microwave 20-30 seconds, just until soft. Mold tortillas into bowl shapes using one of these methods:1. tortilla shell maker molds (available at Amazon.com) -- press tortillas inside forms, bake for 14-16 minutes or until evenly browned.2. oven proof bowl -- coat inside with cooking spray; press tortilla inside bowl; bake for 14-16 minutes or until evenly browned3. inverted oven proof bowl -- coat outside of bowl with cooking spray; press tortilla around outside of bowl; bake for 14-16 minutes or until evenly browned4. inverted canning jars -- coat outside of jars with cooking spray; press tortillas around outside of jar; bake for 14-16 minutes or until evenly browned.5. regular muffin tins -- cut 10" tortillas into quarters. Press tortilla pieces inside muffin tins; bake for 12-15 minutes or until evenly browned.6. mini muffin tins (appetizer size) -- cut 6" tortillas into quarters. Press tortilla pieces inside muffin tins; bake for 12-15 minutes or until evenly browned.Let tortilla bowls & cups cool in/on pan, bowl, or jar for 2-3 minutes before transferring to wire cooling rack. May be made a day ahead and stored in airtight plastic container or bag.To bake multiple tortillas bowls at one time, place multiple tortilla maker molds, bowls, or jars on large baking sheet in oven.