In case you haven’t had enough of my do-gooder-ness, I just signed up for the 7th annual Le Bonheur Children’s Pumpkin Run 5K. Second year in a row! I am participating in the race in honor of the thousands of patients served by Le Bonheur Children’s Hospital each year (my lab used to be located there until we moved this summer). If you feel like being extra generous (after all I did just finish hosting a bake sale), click here to make a donation on behalf of my team – Little Miss Spooky!
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Tacos are something I whip up when I don’t have time to plan anything for dinner. I always have frozen ground beef, my trusty bag of homemade taco seasoning, and several varieties of cheese. Usually I also have most of my favorite toppings lying around from previous meals. But this time around I was lucky enough to find corn tortillas hiding in my fridge. Apparently I bought them for something and ended up never touching them, whoops! But that’s okay, they found a wonderful purpose this time around.
These taco bowls are really neat and easy to make. And they make a regular taco look fancy! I used corn tortillas, but you could use flour as well. By the way, if you don’t have two cupcake pans, cook them in two batches.
TACO BOWLS
Makes 6 taco bowls
Ingredients:
6-Six (6″) inch corn tortilla
Cooking spray
Favorite taco fillings (taco seasoned ground beef, cheese, sour cream, lettuce, tomato)
Directions:
- Sprinkle the tortillas with water to slightly dampen them. Stack the tortillas on one of the two plates. Cover the stack with the other plate set upside down. Microwave the tortillas between the plates for one to two minutes or until it’s warm and pliable.
- Preheat the oven to 375 degrees. Turn two 12-cup muffin pans upside down. Spray one tortilla on both sides with vegetable oil cooking spray. Lay a tortilla with the middle directly over an open space between the muffin cup bases. Push the center of the tortilla between the muffin cups to create a bowl shape. Repeat with the remaining tortillas (three per pan).
- Bake the tortillas in the preheated oven for 8 to 15 minutes or until crispy. Allow to cool 5 minutes.
- Fill the cooled taco bowls with your favorite toppings!
Source: ehow
15 comments
Ah.. I never knew you baked it by using the space between the cups. That’s easy and brilliant.
What?! This genius! I can’t wait to try it.
Brilliant! So tricky! love it.
Those are so cute and I love your method of making the bowls on an upside down muffin pan!
This is such a good idea! I love anything “mini” and taco bowls are no exception :)
What a great idea! I love taco salads in taco bowls and I am definitely going to try this! I got a stash or tortillas in the refridge so I look forward to trying this soon!
I love this trick! Caught my eye on Pinterest and around the blogosphere as well…incentive to buy my apartment some cupcake tins!
What a cute idea! I love this! Totally trying this!
I saw these little bowl on Pinterest, and have been really wanting to try them! Yours look great. Wish I had some lying around , I usually do but not this time :(
looks delicious!
Now I finally have another reason to use my cupcake pans, other than for baking cupcakes, ha ha. Great idea!
Love your little bowls Erin! I almost always have ground turkey in my freezer, and usually cheese too, but it’s the other toppings I never seem to have on hand when I want tacos.
Nothing wrong with a meat and cheese taco ;-)
Oh hey I’ve been wanting to make these bowls to serve salad in. Looks great- I didn’t realize you use the between cups part of the tray. I assumed you form them in the cup itself!
I thought that too at first!