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Debra Caffrey is the Education E-newsletter Editor for FredParent. She also writes, blogs, and assists with events. She is the proud mom of 8-year-old Aidan. She is passionate about cooking, meal planning, and smart grocery shopping, and is excited to share her ‘Practical Pantry’ with you.


MWMG Pediatrics

Practical Pantry


Did you know it’s a cinch to make your own taco bowl or “shell” using just a plain tortilla? It’s so easy to do and also so much healthier than the fried version. There’s no need to buy packaged taco bowls – all you need is a mixing bowl, a tortilla, and the oven! These homemade taco bowls are great for upgrading boring salads and they elevate a simple weekday dinner meal into something kid-friendly and fun. I like to make large ones for the adults in the house, and a “mini” taco bowl for my son. And everyone’s favorite part is eating the crunchy bowl when the fillings are gone. This can be a great selling point for your kids – when you’ve cleaned your “plate” you actually get to eat it!

We love using them for traditional taco salads or fried chicken salads, but they’re really a great vessel for anything – steak, rotisserie chicken, grilled veggies, you name it! They are also a fun way to use up leftover fixings from taco night or can be used for my personal favorite, rice bowl night. You can prep them in advance the night before or that morning and then throw everything inside when it’s dinnertime. What can be a quicker meal than that? Read on to see how easy it is!

What You Need:

  • Flour tortillas (whole wheat is fine too), any style or size will work, but largest will obviously make a bigger bowl
  • Butter or margarine
  • Glass or metal oven-safe mixing bowl slightly smaller than tortilla


Step 1:
Preheat oven to 425 degrees. Line a baking sheet with foil. Spread about one teaspoon (just a thin coating) of butter or margarine on one side of tortilla.


Step 2:

Turn the mixing bowl over and lay on top of foiled-lined tray. Place tortilla, butter side down on top of bowl and press all sides against it, keeping your hands in place for a few moments. Bake for approximately 10-15 minutes or until lightly browned, hardened, and crispy.


Step 3:

Remove from oven and carefully peel away from mixing bowl. Place taco bowl right-side up and bake for another few minutes, allowing the interior of the bowl to firm up a bit more. Repeat the procedure with more tortillas as desired.


Fill with your favorite salad components and enjoy! Here are our favorites:

“Leaner Taco Salad”

  • Shredded lettuce
  • Sliced tomatoes
  • Sliced red onions
  • Turkey or vegetarian chili
  • Shredded cheddar cheese
  • Sour cream

Fried Chicken Salad


  • Brown rice
  • Grilled steak or chicken (omit for a meatless dish)
  • Grilled or sautéed onions and peppers
  • Shredded pepperjack cheese
  • Avocado
  • Sour cream
  • Scallions
  • Black beans
  • Click here for my rice bowl night concept


What other things would you love to put in your homemade taco bowl? The choices are up to you! 

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Pouches' Community Corner

Pouches Visits the Past


If Pouches' experience at History Camp is any indication, your son or daughter will enjoy joining Washington Heritage Museums and the George Washington Foundation for History Camp in Fredericksburg. The week-long day camp will be held June 25-29, from 9:00 a.m. to noon each day.

Young historians discover American history with hands-on experiences as they walk in the footsteps where the history of Fredericksburg, and a budding America, was created. The camp complements the history taught in classrooms with activities such as soap making, code breaking, colonial crafts, penmanship and much more.