Crispy Tortilla Bowls for Saucy Taco Tuesday
Say goodbye to soggy taco shells forever! These crispy tortilla bowls are baked in a muffin tin until golden and shatteringly crisp, creating the perfect edible vessel for all your favorite saucy taco fillings. Simple to make and endlessly versatile, they'll elevate your Taco Tuesday to a whole new level of deliciousness.
Equipment
- Muffin tin (12-cup)
- pastry brush
- Small bowl
- Damp paper towel
- Plate
- Microwave or Oven (for warming tortillas)
- cooling rack
Ingredients
- 6 large flour tortillas 8-10 inches
- 2 tablespoons olive oil or melted butter
- 1 teaspoon taco seasoning, chili powder, or a blend of salt, pepper, and garlic powder
- Flaky sea salt, for sprinkling
Instructions
- Preheat your oven to 375°F (190°C).
- Stack the tortillas on a plate and cover them with a damp paper towel. Microwave for 30-45 seconds, or until they are warm and pliable. Alternatively, wrap in foil and warm in the oven for a few minutes.
- In a small bowl, combine the olive oil and your chosen seasonings.
- Working with one warm tortilla at a time, brush both sides generously with the seasoned oil.
- Gently press the oiled tortilla into one of the cups of a muffin tin, pressing down to the bottom and pleating the sides to form a bowl shape. The edges should come up over the top of the muffin cup slightly.
- Repeat with the remaining tortillas.
- Sprinkle the outside of each tortilla bowl with flaky sea salt.
- Bake for 10-12 minutes, or until the edges are deep golden brown and the bowls feel firm and crisp.
- Remove from the oven and let the tortilla bowls cool in the pan for a few minutes to set.
- Carefully lift the bowls out of the muffin tin and fill with your favorite taco fillings. Serve immediately.
Notes
For a cheesy crust, sprinkle shredded cheddar or Monterey Jack cheese on the outside of the bowls before baking. For a spicy kick, add a pinch of cayenne pepper to the oil mixture. For a sweet version, omit the savory seasonings and brush with butter and cinnamon sugar. Store leftover bowls in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness. These bowls are perfect for meal prep—fill them with your favorite proteins, veggies, and toppings for a quick and easy lunch.