6.12.2012

Easy Homemade Tortilla Bowls


On Sunday, we had some friends over for an early dinner. This usually means it's time to bust out the crock pot. My house smelled like a Mexican restaurant by the time we returned home from church - and it was heaven! For dinner, we had warm soft tortillas stocked with:

Fluffy Mexican Rice
Freshly Made Guacamole
Homemade Pico De Gallo
Thick Grated Cheddar Cheese
Sliced Green Onions
Chopped Crispy Lettuce
and Fresh Cilantro from my little herb garden

Served with homemade taco chips, freshly cut watermelon, and gooey brownies. 

.... so you can imagine we had a bit of leftovers ready for dinner yesterday evening.

Unfortunately, we only had two burrito-sized tortillas left. I didn't want to just have the same thing again for dinner as we had on Sunday. If we have leftovers, I usually make them into a new meal (versus just attacking the Tupperware with a couple of forks... which was the case when we were both finishing up our undergrads). So I did a mini-transformation in my little kitchen, and turned those floppy-boring tortillas into beautiful, crispy taco shells/bowls for taco salad! It was super-easy, and added a little fun to eating our leftovers. And did someone say healthy? :) No frying needed!

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Easy Homemade Taco/Tortilla Bowls

Burrito-Sized wheat/white tortillas
EVOO (or regular vegetable oil)

medium-sized mason jars
cookie sheet

Preheat oven to 400 degrees.

Give each tortilla a 15-20 second nuke in the microwave (makes it easier to fold them over the mason jars). 

Turn mason jars upside down (so mouth is facing down) on a cookie sheet. With a pastry brush, coat each tortilla (front and back) with EVOO, and drape over mason jars (creating a bowl - you might have to press down the sides a bit, to get the shape). 

Put in the oven for about 9 minutes (watch them...).

Let sit for about 5 minutes to cool, and set. 

Fill with your favorite taco salad fixings such as: seasoned chicken, seasoned ground beef, mexican rice, cilantro lime rice, cheese, lettuce, pico de gallo, avocado, green onion, olives, cilantro, tomatoes, refried beans, black beans, pinto beans, sour cream.... heck, anything. Go nuts. 

 

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18 comments:

  1. Genius! No frying involved!! When I worked in a Mexican restaurant we used a big coffee tin to deep fry the HUGE tortillas to make the shells for the HUGE taco salads.

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  2. this is perfect for a new Mexican recipe I wanted to try this week! thanks for sharing ... ♥

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  3. Yum, these look sooo tasty, SO making them thank you.

    Tab
    my-cliffnotes.blogspot.com

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  4. What a great idea! I'm going to see if this works with my Food For Life Brown Rice Tortillas. And I love that first recipe. I make it often. We never tire of it - with guacamole, of course. :-)

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    1. Guacamole, definitely. We are on the same wavelength for sure.

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  5. you get this from your Mexican Dad..... lucky you.... Blondie = yum.....

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  6. Those look awesome!! Thanks for sharing at Pin it and Win it!

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  7. Good tip. Thank you for sharing it.

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  8. How yummy!!! I am so trying this!

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  9. Wow, cool idea. I love it! Thanks for sharing it with my readers.

    Warmly, Michelle

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  10. I love that you don't have to fry them! My family would love these!

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  11. This is definitely going into my meal plan this week! What a great way to save calories and fat -- thanks for sharing!

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    1. Thanks Lauren! I love to hear when people are trying my recipes! Makes my day!

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  12. I love this. A quick and easy way to "glam" up a meal. Thanks so much for sharing on Tout It Tuesday!

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    1. Indeed - I love tacos in any way, shape, or form. But this was such a fun easy way to take it to the next level.

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  13. Featuring on Thursday at Bacon Time!

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    1. NO WAY! This recipe was totally last-minute. And wasn't even planned! Haha! Thanks so much Mindie!

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  14. I love mexican food and my sister makes a mean cafe rio pork salad, I think I'll have to bring these to dinner next time. Thanks for linking up to Topsy Turvy Tuesdays. I'm featuring your bowls

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