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Make easy, mini baked corn tortilla bowls for appetizers, salad, ice cream and more!

Baked Corn Tortilla Bowls

Make easy, mini baked corn tortilla bowls for appetizers, salad, ice cream and more!

Learn to make easy, mini baked corn tortilla bowls for appetizers, salad, ice cream and more!

These mini baked corn tortilla bowls are tasty and a cute way to serve your appetizers, dessert or your favorite tacos in an edible cup. Corn tortilla bowls take only minutes to make and you can make them as fancy or rustic as you like. Use them to add fun to your taco night by making Mini Taco Cup Appetizers. Two or three for each person makes a filling meal!

The street taco size corn tortillas are small enough, 4-1/2 inches that they don’t have to be cut down to size. You can make them rustic (easiest) or spend more time shaping them if you like. It’s just too easy, and they are a super gluten-free alternative to crackers or bread slices!

Learn to make easy, mini baked corn tortilla bowls for appetizers, salad, ice cream and more!

The bowls can be made in a regular muffin tin. The tortillas must be warmed before you start or they will crack while you are working with them. I just press the warm tortillas in to the bottom of the well and lightly form the sides with my fingers. The overlapping sides make interesting shapes, but feel free to mold them as you like.

Pro Tip – the thinner the tortilla, the easier it will be to shape. If you want smoother sides, you can make small vertical cuts around the edges, or cut the tortillas into smaller rounds..

Learn to make easy, mini baked corn tortilla bowls for appetizers, salad, ice cream and more!

The large wells of this jumbo muffin tin make bowls that are larger, but more shallow.

Learn to make easy, mini baked corn tortilla bowls for appetizers, salad, ice cream and more!

I used the bottom of a mini muffin tin to make shallow, smooth sided bowls. If you use the bottom of a regular or jumbo tin you can make the bowls deeper.

CAN I MAKE CORN TORTILLA BOWLS AHEAD?

Sure can! These bowls can be made up to two days ahead of time. Store in an airtight container on the counter. If needed, place in a 375 degree oven to warm and re-crisp before using.

Learn to make easy, mini baked corn tortilla bowls for appetizers, salad, ice cream and more!

Non-Stick Cooling and Baking Rack. When baking muffins, you’ll want to cool them on a rack so that air can circulate all around them.

TOOLS TO MAKE THIS RECIPE

Click on the links below to see the items used to make this recipe. Visit my Kitchen Essentials Shop to see all our favorites.

12 cup Muffin Pan – this is the full-size one that I use. You can also use a mini-muffin tin to reduce baking time.

12 cup Jumbo Muffin Pan – commercial grade that will last a lifetime!

24 cup Mini Muffin Pan – makes lots of mini muffins, cupcakes and appetizers at once!

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5 from 1 vote

How To Make Corn Tortilla Bowls

Learn to make mini baked corn tortilla bowls for appetizers, ice cream, salads and more! 
Course Appetizer
Cuisine Mexican
Prep Time 5 minutes
Cook Time 10 minutes
Servings 24 bowls
Calories 57kcal

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INGREDIENTS

  • 24 corn tortillas, 4-1/2 inch
  • non-stick cooking spray

INSTRUCTIONS

  • Preheat oven to 375°F. Lightly mist muffin tin with cooking spray.
  • Place a damp paper towel on a microwave-safe plate. Working three at a time, cover tortillas with a second damp paper towel and microwave for 10 seconds on High power. Tortillas will be Hot!
  • Working quickly, form tortillas into a bowl in the bottom of muffin wells, overlapping the sides, or turn muffin pan upside down and place tortillas between cups to make a shallow bowl.
  • Bake in preheated oven for 10 – 12 minutes, until crisp and starting to brown. Tortillas will continue to crisp as they cool.
  • Add filling and toppings to serve.

NOTES

*I used street taco size tortillas **If tortillas will be put back in the oven to heat fillings or melt cheese, reduce bowl baking time by 2 – 3 minutes. ***For extra flavor, sprinkle chili powder, cinnamon sugar or other seasoning on tortillas immediately after removing from oven.

NUTRITION INFORMATION PER SERVING

Nutrition Facts
How To Make Corn Tortilla Bowls
Amount Per Serving (1 bowls)
Calories 57 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 12mg1%
Potassium 48mg1%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 1g1%
Protein 1g2%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.

Did you make this recipe?Mention @mustlovehome or tag #mustlovehomecooking!

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.

Learn to make easy, mini baked corn tortilla bowls for appetizers, salad, ice cream and more!

If you made this recipe, please leave a comment and rating below. I would appreciate the chance to troubleshoot any issues you might have had before you leave the rating!

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