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Preheat oven to 375°F (190°C).
Spray both sides of tortilla with cooking spray. Press tortilla into a 1-quart oven-safe bowl to make taco salad shell shape. Pinch edges of tortilla and create folds, following the rim of your bowl.
Place bowl on baking sheet. Bake on the middle or lower rack of the oven for 15-20 minutes, until edges are browned. (Bake on a lower rack in the oven so the edges don’t brown too quickly.)
Allow to cool to room temperature before filling with taco salad. (It will crisp up more as it cools.)
Serve and enjoy!
Yields 4 homemade baked tortilla bowls.