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Colorful taco salad bowls filled with avocado, lettuce, and tomato slices sit on vibrant plates, labeled Easy Taco Cup Tutorial.
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How to Make Taco Salad Bowls

How to make taco salad bowls with a muffin tin and tortillas to fill with ground beef, cheese and taco toppings.
Prep Time10 minutes
Cook Time13 minutes
Course: Appetizer, Entree
Cuisine: Mexican
Keyword: bowls, taco, tortilla
Servings: 6
Author: Justine

Equipment

Ingredients

Instructions

  • Get 2 large or 3 small paper towels (keep them attached in a long string) and slightly wet them in the sink. Wrap 4 (soft taco size tortillas) corn or flour tortillas in the damp paper towels and put them in the microwave for about 20 seconds.
  • Rub olive oil on both sides of the tortillas (one at a time), or use olive oil cooking spray. Push the softened tortillas in the crevices of your muffin tin that is in the upside down position.
  • Place tin on top of a baking sheet so it's easier to remove. Could push into oven safe bowls alternatively. Bake tortilla bowls in a preheated oven at 375 degrees for about 13 minutes or until just barely golden brown.

Nutrition

Serving: 1oz | Calories: 82kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 147mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Calcium: 29mg | Iron: 1mg