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–+ servings

Baked Tortilla Bowls in a Muffin Pan (No Frying!)

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.
6 bowls
Baked tortilla bowls
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients
 

  • 6 6-inch flour tortillas
  • Spray olive oil

Instructions
 

  • Preheat the oven: Set oven to 425°F (220°C) and turn a standard muffin tin upside down to use for shaping the tortillas.
  • Warm the tortillas: 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.
  • Spray with oil: Lightly coat both sides with olive oil or your preferred spray.
  • Shape on muffin tin: Drape tortillas between the upside-down cups and press the center down gently to create a flat bottom for the shell.
  • Bake at 425°F: Bake for 8–10 minutes until golden and crisp.
  • Cool and fill: Let cool slightly before adding your favorite taco or salad toppings.

Nutritional Information

Serving: 1 | Calories: 110kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 207mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Calcium: 32mg | Iron: 1mg