Wednesday, August 15, 2012

How to: Make Oven-baked Taco Salad Bowl

If you've been reading my little blog for a while, you know that over two years ago (so a pretty long while) I shared with y'all a recipe for Taco Salad in an Oven-Baked Bowl. Except I realized back when I was updating my recipe archives that it might be a good idea to show you the step-by-step photos of making these oven-baked bowls instead of just leaving you hanging with a finished product like I did in the original post. 

Check out the original post if you want to make cute and tiny appetizers using this method. 

So first you need to place some ramekins (I can usually fit four if I want to) upside down on a cookie sheet. 

Then brush an uncooked tortilla (I use 100% natural ones from Tortilla Land but you can make some if you want) with oil. 

Place the oiled-side down on top of the ramekin so the edges fall over. Brush with a bit more oil. 

Bake at 375 for about 8-10 minutes; until it's golden brown. 

Fill with your desired ingredients and enjoy!



  1. Are those the tortillas you featured a few weeks back?

    Oh, and would this work with corn or would those ones get all crumbly and messy.

    Finally, I've been reading this blog so long I remember the post where you stated you never hop on board trends like Harry Potter and Hot Yoga. I'm starting ONE of those tonight. Guess which one ...

  2. Yep! I love me some Tortilla Land. Now if only the Sam's Club in town would start carrying them...

    And I'm not sure how the corn tortillas would work out. I actually dislike the texture of corn tortillas so I don't ever use them. If you try it and it works, let me know.

    Hot yoga? Maybe one day I'll try it. :)


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