Flour tortillas baked into the shape of a bowl and filled with a Tex-Mex meat mixture over rice or lettuce. Serve with cheese, avocados, tomatoes, and/or sour cream.
Soften 6 flour tortillas by wrapping them in foil and placing them into the oven until warm and pliable.
Alternately, wrap tortillas in a towel and microwave until warm and pliable. Start with about 20 seconds on HIGH and add time as necessary.
Lightly spray cooked flour tortillas on both sides. Form each tortilla into a loose bowl shape and tuck between cups of an upside-down muffin tin. Press each tortilla down in the middle so the shell will have a flat bottom to sit on.
Bake in a preheated oven for 8-10 minutes. The shells should be golden brown and crispy all over--no soft places. Otherwise, they will be difficult to eat.