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Homemade Taco Bowls

homemade-taco-bowlsI had the idea that I was gonna make taco bowls for Cinco de Mayo, but then we ended up going out so I waited a couple days to make them.

Everything that I read online said take packaged tortillas and cut them for the bowls. But that just seemed like cheating to me. I got my mom’s taco shell recipe that she used when we were growing up and decided to figure it out myself.

The final step of her recipe is to fill a pot with an inch of oil, add the shells, and fold them. I knew I couldn’t make bowls with the same method, and this recipe wasn’t tested with bowls, but I figured I would try it.

Luckily, it worked. What didn’t work was my photo of my ingredients getting saved. I was uploading my photos and I couldn’t find it.

Homemade Taco Bowls

What You’ll Need:

  • 1 1/2 cups cold water
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/4 teaspoon salt
  • 1 egg

What You’ll Do:


Combine water, flour, cornmeal, salt, and egg.


Beat with a hand mixer until the batter is smooth.


Pour 1/4 cup of batter into a skillet. Rotate until a tortilla forms.


Wait two minutes, then flip it and cook the other side for two minutes.


When the tortillas are slightly cooled, fill a cavity of a muffin pan (or similar pan).


Bake for 10 minutes.

Enjoy with your favorite taco toppings.

You could probably drop them in hot oil for a minute to crisp them up a bit after you bake them, but I’m trying to be healthier so I didn’t want to have all that extra oil. Plus, this way, they were a lot easier to hold and enjoy.

[yumprint-recipe id=’32’]

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