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 160 kcal


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


  1. Preheat oven to 400°F. Turn a muffin pan upside down and spray with nonstick cooking spray.

  2. Slice the biscuits in half lengthwise (as if you were making a sandwich) to make 16 slices.

  3. 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.

  4. Fill with your favorite taco toppings and serve.

Recipe Notes

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.

Nutrition Facts
Easy Biscuit Taco Bowls
Amount Per Serving (1 biscuit)
Calories 160 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2.5g16%
Sodium 470mg20%
Carbohydrates 25g8%
Sugar 4g4%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.