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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
Total Time 15 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

Serving: 1bowls | Calories: 57kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 48mg | Fiber: 2g | Sugar: 1g | Calcium: 21mg | Iron: 1mg

© 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.

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