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Taco Bowls

May/June 2013

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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.


Makes: 8 taco “bowls”

Active Time:

Total Time:

Preparation

  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.

Tips & Notes

  • Tips: 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

Per bowl: 74 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 11 g carbohydrates; 0 g added sugars; 1 g protein; 2 g fiber; 12 mg sodium; 45 mg potassium.

Carbohydrate Servings: 1


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Recipe Categories

Holiday
Cinco de Mayo
Type of Dish
Main dish, Other
Ethnic/Regional
Mexican
Ease of Preparation
Easy
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Gluten free
Total Time
45 minutes or less
Servings
8 or more
Main Ingredient
Poultry, other
Preparation/ Technique
Bake
Meal/Course
Dinner

Publication
May/June 2013
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