Homemade Taco Tortilla Bowls

Homemade Taco Tortilla Bowls is a beef recipe built around burrito-size flour tortillas, Olive oil or Canola oil and oven-safe cups or canning jars. Plan on 6 Bowls and about 15 minutes.

• Yield 6 Bowls
• Ready in 15 minutes
• Prep 5 minutes
• Cook 10 minutes

Ingredients

• 6 burrito-size flour tortillas
• Olive oil or Canola oil
• 6 oven-safe cups or canning jars

Instructions

1. Preheat the oven to 400 degrees. On a rimmed baking sheet, place the cups or jars upside down, evenly spacing them to make room for the tortillas that will be draped over them.
2. Microwave the tortillas for about 30 seconds, until they are soft and pliable. Rub a teaspoon or so of oil on the front and back of the tortilla. It doesn’t need to be a heavy coating of oil, just enough to help the tortilla crisp up and not stick to the jar or cup. Drape each tortilla over a cup or jar (I found that the tall jelly/jam jars I had sitting in my cupboard worked great, but my friend Lesli uses oven-safe tea cups and gets great results, too).
3. Bake the tortilla bowls for about 8-10 minutes, checking often so they don’t burn, until the tortillas are nicely browned and crisp. Remove the baking sheet from the oven and let the tortillas cool for a few minutes before gently removing them from the cups or jars.

Give it a minute off the heat, then serve it while it is still hot.