Taco Bowls

2 Reviews
From the EatingWell Kitchen

In this homemade taco bowl recipe, we show you how to make a taco bowl with a corn tortilla using the underside of a muffin tin as a mold and then baking it to create cute little taco serving bowls.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 8 6-inch corn tortillas
  • Canola oil cooking spray

Preparation

  • Active

  • Ready In

  1. Preheat oven to 375 °F.
  2. Heat tortillas until warm (see Tips). 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.
  • Equipment: Muffin tin with 12 (1/2-cup) cups
  • Warming tortillas prevents them from cracking and breaking. Here are three ways to warm your tortillas:
  • In the oven: Wrap stacks of 8 tortillas in foil; place in a 375°F oven for 10 to 15 minutes.
  • On the stove: Turn a gas or electric burner on high. 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. Cover tortillas to keep warm.
  • In the microwave: Wrap a stack of 8 tortillas in a barely damp, clean kitchen towel (or paper towel); microwave on High for 30 to 45 seconds.

Nutrition information

  • Serving size: 1 taco bowl
  • Per serving: 117 calories; 7 g fat(1 g sat); 2 g fiber; 12 g carbohydrates; 1 g protein; 1 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 0 IU vitamin A; 0 mg vitamin C; 19 mg calcium; 0 mg iron; 16 mg sodium; 45 mg potassium
  • Carbohydrate Servings: 1

Reviews 2

June 24, 2014
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By: EatingWell User
Unique
June 17, 2013
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By: EatingWell User
Easy and Elegant I was looking for a neat way to spruce up our typical taco night. I slow braised some beef for barbacoa and grilled some peppers, onions and grape tomatoes for the filling and served with homemade cilantro lime rice. Very good presentation and the deep shell allows for a lot of filling without making the taco soggy. Two and I was full fornthe night. Already thinking of other potential fillings. Definitely a keeper. Tip: Make sure to use corn tortillas. Flour doesn't get as crispy. Pros: easy, great presentation, cisoy/can a hold a lot of filling Cons: messy to eat