Want to take classic tacos up a notch? Try homemade taco tortilla bowls. They are so simple, and make taco night a lot more fun!

Ready to take classic tacos up a notch? Try homemade tortilla bowls.

Here are a couple reasons why you should: a) they are baked not fried, b) they are so easy, you’ll cry, c) your kids will tell you that you are the coolest mom ever, d) your husband will tell you that you are the coolest wife ever, e) if you don’t have kids or a husband, you will be so impressed with yourself, you’ll feel cool anyway (and if not, call me and I’ll tell you how cool you are).

Tortilla bowl filled with taco meat and toppings.

This meal was the hit of the century in my house. I used my go-to recipe for tacos (using ground turkey instead of ground beef this time, and I loved it!), which happens to be flavorful, delicious, easy and sans pre-packaged taco seasoning (that stuff makes my husband queasy).

My kids couldn’t believe they were getting their own little tortilla bowl filled with taco meat and their choice of toppings. I personally loved the crunchy bites of tortilla I got with every dive into my taco bowl.

I had seen my friend, Lesli (cook extraordinaire), make these before and had wanted to try them for a long time but just recently got around to it.

I’m going to have to make up for lost time. Taco night just may happen every night for a year in this house – just so we can get our fill of these little wonders!

Top view of a tortilla bowl filled with taco meat and toppings.

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Homemade Taco Tortilla Bowls

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  • 6 burrito-size flour tortillas
  • Olive oil or Canola oil
  • 6 oven-safe cups or canning jars


  • Preheat the oven to 400 degrees. On a rimmed baking sheet, place the cups or jars upside down, evenly spacing them to make room for the tortillas that will be draped over them.
  • Microwave the tortillas for about 30 seconds, until they are soft and pliable. Rub a teaspoon or so of oil on the front and back of the tortilla. I used my fingers so that I could make sure to coat the entire surface of the tortilla. It doesn’t need to be a heavy coating of oil, just enough to help the tortilla crisp up and not stick to the jar or cup. Drape each tortilla over a cup or jar (I found that the tall jelly/jam jars I had sitting in my cupboard worked great, but my friend Lesli uses oven-safe tea cups and gets great results, too). I softly pressed the sides down a bit to help them form more of a bowl shape.
  • Bake the tortilla bowls for about 8-10 minutes, checking often so they don’t burn, until the tortillas are nicely browned and crisp. Remove the baking sheet from the oven and let the tortillas cool for a few minutes before gently removing them from the cups or jars.

tortillas draped on top of mason jars