Few things in this world are as satisfying as Taco Night, but sometimes even Taco Night needs a little pick-me-up. As a lifelong San Diegan, I’m ashamed to say that my taco go-to is a pound of ground beef and a packet of taco seasoning. I know, I know. It’s terrible. But, I try to vindicate myself by being creative. One of my favorite creative Taco Night upgrades is the Homemade Tortilla Bowl. I’ve used it as a Taco Bowl with meat, beans, and veggies (and you could add rice as well), for Taco Salad (in the photo above), and for Breakfast Burrito Bowls (scrambled eggs, bacon, and black beans).
The best part is that it’s actually a lot simpler than you would expect!
1. Preheat the oven to 400 degrees. Brush both sides of a flour tortilla with your favorite cooking oil. Sprinkle with salt.
2. Place tortillas into a greased oven safe bowl. I use a round glass Pyrex bowl that is 1 QT, because anything smaller and your bowl will be too small to hold much of anything. And these are tacos we’re talking about, people, you NEED bowl space!
3. Bake at 400 for 8-10 minutes, or until edges are crisp, then flip the tortilla over to firm up the bottom, about 3-5 more minutes.
4. Carefully remove, fill with your choice of fillings, and serve!