Go Back
–+ servings

How To Make Corn Tortilla Bowls

57kcal
4.3 from 31 votes
Share Print
Prep 5 minutes
Cook 10 minutes
Total 15 minutes
Learn to make mini baked corn tortilla bowls for appetizers, ice cream, salads and more! 
Servings 24 bowls
Course Appetizer
Cuisine Mexican

Ingredients

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

Instructions

  1. Preheat oven to 375°F. Lightly mist muffin tin with cooking spray.
  2. 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!
  3. 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.
  4. Bake in preheated oven for 10 - 12 minutes, until crisp and starting to brown. Tortillas will continue to crisp as they cool.
  5. Add filling and toppings to serve.

Nutrition

Serving1bowlsCalories57kcalCarbohydrates12gProtein1gFat1gSaturated Fat1gSodium12mgPotassium48mgFiber2gSugar1gCalcium21mgIron1mg

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.

Tried this recipe?

Let us know how it was!