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!
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..
The large wells of this jumbo muffin tin make bowls that are larger, but more shallow.
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.
I love this Stainless Steel Cooling and Baking Rack from Amazon. It’s sturdy enough to make oven bacon!
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 – heavy duty pan that is non-stick!
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!
Learn to make mini baked corn tortilla bowls for appetizers, ice cream, salads and more!
- 24 corn tortillas, 4-1/2 inch
- non-stick cooking spray
- 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.
*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.
Keywords: corn tortillas, tortilla bowl, appetizer
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