Taco Bowl on plate

Easy Biscuit Taco Bowls

These easy biscuit taco bowls taste good and are a fluffier version of a baked tostada.
Course Main Course, Side Dish
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 16
Calories 160kcal


  • 1 can 16.3 ounces Pillsbury Grands! Biscuits (not flaky)


  • Preheat oven to 400°F. Turn a muffin pan upside down and spray with nonstick cooking spray.
  • Slice the biscuits in half lengthwise (as if you were making a sandwich) to make 16 slices.
  • Wrap each slice over one section of the inverted muffin pan. Bake for 10-18 minutes or until golden brown and cooked through. Cool at least 10 minutes before removing.
  • Fill with your favorite taco toppings and serve.


All images and text ©Dorothy Kern for © Easy Good Ideas. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.


Serving: 1biscuit | Calories: 160kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 2.5g | Sodium: 470mg | Sugar: 4g