Upgrade Taco Tuesday with Homemade Baked Taco Shells and Bowls
Bring on the noise, bring on the crunch! Homemade shells and bowls enhance your Taco Tuesday—and you don't need a deep fryer or any other special equipment to mold them. Just grab a standard muffin pan or form a few balls of foil (a handy tip from our pals in the Martha & Marley Spoon test kitchen), and fiesta on. Assistant food editor Riley Wofford recommends choosing five- to six-inch corn tortillas for the shell and eight to 12-inch tortillas for the taco bowls.
Once the shells are baked, it's time for the filling. "The shells are really a way to amp up taco night, and I like to eat salad out of the taco bowls—anything with crunchy romaine, maybe some corn, and/or black beans," says Riley. Below, we explain exactly how to make homemade baked taco shells and homemade baked taco bowls, plus our favorite ways to serve them.
Baked Taco Shells
Preheat oven to 375 degrees. Lightly brush six corn tortillas on both sides with vegetable oil. Flip a standard muffin pan upside down; nestle tortillas in the space between the muffin cups to form shell shapes. Bake until crisp for 12 to 15 minutes. Let cool slightly in pan, then serve.
Baked Taco Bowls
Preheat oven to 375 degrees. Lightly brush large flour tortillas on both sides with vegetable oil. Drape over balls of aluminum foil. Bake directly on an oven rack until crisp, until crisp, about 15 minutes. Let cool slightly, serve.
How to Cook with Baked Tortillas
Now that you've learned how to create your own baked taco shells and bowls, it's dinnertime! While you can fill them with any basic meat mixture, get creative. Try a spicy blend of ground chicken, chipotle in adobo, chopped tomato, jalapeño peppers, and cilantro for these Ground Chicken Tacos. Or add a big scoop of our flavorful, bean-free Easy Beef Chili to the taco bowls and top with sour cream and scallions. Our hard taco shells are also delicious with broiled shrimp, avocado slices, shredded cabbage, and sliced jalapeño.