Edit: here's a step-by-step how to for making the oven-baked bowls.
I would just like to take a moment and introduce y'all to the best tortillas this side of Mexico. They're all natural, come uncooked, and are now available at Walmart and Costco in the refrigerated section. The brand? Tortilla Land. They make the best gosh darn it tortillas. They're super light, almost flaky, and have an incredible flavor. Mission has nothing on these guys. Try them today and you'll be hooked forever.
Thus ends my unpaid public service announcement. Thank you for your time.
Anyhow, I've started using these raw tortillas to make oven-baked taco salad bowls. They're so fast and fun to make - way better than just throwing some chips into the bottom of a bowl and piling on toppings.
I made these with leftover chicken but you could also use beans or beef. Or fish! Additional topping ideas: avocado, salsa, corn, purple onion, rice, etc.
Taco Salad in an Oven Baked Tortilla Bowl (printable recipe)
4 uncooked tortillas (0.55)
2 chicken breasts, cooked and shredded, leftover chicken works great! (1.78)
1/2 c. salsa (0.50)
1/2 tsp. cumin powder (0.20)
1 tsp. chili powder (0.08)
1 c. grated cheese (0.75)
1/8 c. cilantro, roughly chopped (0.15)
3 green onions, sliced (0.25)
1/4 c. sour cream (0.25)
Total cost: $5.01!
Preheat oven to 375. Lightly brush both sides of each tortilla with vegetable oil. Place 4 ramekins upside down on a cookie sheet. Lay a tortilla over each ramekin. Bake for 5-8 minutes or until tortilla is golden brown. The tortilla will bend down over the ramekin as it cooks, creating the taco bowl shape.
While the tortillas are baking, combine chicken, salsa, cumin and chili powder together in a bowl. Remove tortillas from oven. Divide chicken mixture between the four taco bowls. Add layers on top with the remaining ingredients.
Eat immediately and enjoy!
You can also turn these into appetizers for a party by using a 2 1/2" round cookie cutter to cut the tortillas in to smaller circles. Brush with oil, place the circles in a mini muffin tin and bake at 375 for about 5 minutes or until golden brown. Layer with the ingredients just like for the full-size taco bowls.