Homemade Taco Salad Bowls are a delicious, affordable, and healthier version of deep-fried taco bowls. No special equipment is needed to make your own Taco Salad Bowls.
Preheat oven to 425 degrees.
Place your canning jars or bowls with the opening facing down on a rimmed baking sheet. Spray the tops of your jar or bowl lightly with olive oil.
Place 1 tbsp of oil and water in a shallow dish.
Dip each tortilla in the water and oil mixture, coating each side. Allow the excess to drip back onto the plate.
Place the tortilla over the canning jar/bowl, and "mold" it around the best you can. With my square bowls, I drape the tortilla over the top and then pinch the edges together to create the bowl. They won't look perfect, but it's ok!
Bake for 8-12 minutes depending on how crispy you like your shell.
For best results, use the burrito size tortillas.
After two tortillas, you'll need to add the additional tbsp of olive oil to the water on the plate.
You can use gluten-free or corn tortillas, but you will need to soften the tortilla before dipping in the water/olive oil mixture. Dampen a clean kitchen towel and wrap the tortillas in the folds of the towel. Microwave for 45 seconds. Remove and then dip in the water/oil mixture.