Do you like taco salad—especially the taco salad that comes in a tortilla bowl? Typically, restaurant taco salad bowls are made with large flour tortillas that are deep fried in a special bowl-shaped frying basket.

Deep frying gives the taco salad shell a crispy, puffy, bubbly texture—as well as added calories, trans fats, and harmful byproducts. But what if you could get a taco salad bowl that was HEALTHY—no trans fats or harmful byproducts, but that still offered a satisfying crunch without the hassle and health concerns of deep frying?

Well, you can. Homemade tortilla bowls, made with tortillas of your choice, can actually be baked. Whether you choose the burrito size tortilla (8- or 10-inch) or regular size, you can create sturdy bowls that will crunch with each bite and hold whatever you put in them perfectly. (Flour tortillas are preferred over corn, as corn tend to tear easily.)

There are three ways to make these. First you can do this with deeper than average oven safe bowl—about 1-quart to 1½-quarts in size. This is crucial to shaping your taco salad bowl for best results. Start by spraying the tortilla on both sides with cooking spray.

Then simply press it into the bowl, folding and pleating the edges to fit the shape of the bowl. Place all bowls on a sheet pan and bake them at 375°F for 15-20 minutes.

The second method is to use an inverted muffin pan and regular-size tortillas. Preheat your oven to 375°F and while oven is preheating, warm your tortillas. Warming tortillas prevents them from cracking and breaking. You can do this on the stove top by turning a burner to HIGH, and using tongs, slide one tortilla at a time over the burner for a few seconds, alternating sides, until it’s softened and beginning to char. Wrap tortillas in foil to keep them warm. Or you can warm them in the microwave by wrapping a stack of 8 in a barely damp, clean kitchen towel (paper towels work too); microwave on HIGH for 30 to 45 seconds.

Then coat each side of 4 tortillas with cooking spray. (Keep the remaining 4 tortillas covered.) Turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a "bowl." Repeat with 3 more tortillas, making 4 bowls total. Bake until firm and beginning to brown, about 15 minutes. Transfer to a wire rack to cool. Repeat with the remaining 4 tortillas.

This approach results in smaller taco salad bowls, which may be perfect if feeding children. And you can make them ahead and store them in an airtight container at room temperature for up to 2 days. Warm and re-crisp them in the oven at 375°F before using.

And finally, the third way to make a taco salad bowl is with a nonstick tortilla bowl maker. These are typically made with carbon steel that offer quick, even heating, temperature retention, and durability. They bake evenly for an all-over golden brown. You can find these at Walmart for $6.99 each as well amazon.com and other online sources.

Taco bowls are perfect for the above-mentioned taco salads and dips. You’ll find they’re also great for holding chili, enchilada casserole, and more. The “more” meaning, let your imagination run wild.