Family Tortilla Bowl Recipes

CRISPY BASKET BURRITOS (BAKED TORTILLA BOWLS)

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Brush both sides of tortilla with oil.
• Invert ramekin on a work surface; center tortilla on the bottom of the ramekin. Gently shape the tortilla down around the sides. Place a double layer of aluminum foil over the tortilla and press to form the bowl around the ramekin. Place right side up on a baking sheet and leave about 1/2 inch of the edge of the tortilla above the foil so it gets browned and crispy when you bake it. Repeat with the second tortilla.
• Place baking sheet in preheated oven for 5 minutes. Remove sheet from oven and use tongs to carefully remove the ramekins from inside the shells. Transfer sheet back to the oven. Bake shells until lightly browned, about 5 minutes. Remove baking sheet from oven.
• Carefully remove foil from around the shells; reserve the foil. Flatten foil sheets and invert shells on them. Bring foil up just around the bottom of the shells to protect the top edge.
• Transfer sheet back to the oven. Bake until browned and crispy, 8 to 10 minutes. Remove sheet from oven and invert the shells once again so they are right side up. Place on foil and transfer sheet back to oven for the final crisping, 3 to 5 minutes. Watch them carefully so they don't burn.
• Remove sheet from oven; transfer basket burritos to a rack to cool completely.

HOMEMADE BAKED TORTILLA BOWLS FOR TACO SALAD

Steps:

• Preheat oven to 375°F (190°C).
• Spray both sides of tortilla with cooking spray. Press tortilla into a 1-quart oven-safe bowl to make taco salad shell shape. Pinch edges of tortilla and create folds, following the rim of your bowl.
• Place bowl on baking sheet. Bake on the middle or lower rack of the oven for 15-20 minutes, until edges are browned. (Bake on a lower rack in the oven so the edges don't brown too quickly.)
• Allow to cool to room temperature before filling with taco salad. (It will crisp up more as it cools.)
• Serve and enjoy!
• Yields 4 homemade baked tortilla bowls.

FAMILY TORTILLA BOWL

Steps:

• Spray both sides of each tortilla with cooking spray.
• Prepare foil handles. To make foil handles, tear off three 18X2-inch strips of heavy-duty foil or use regular foil folded to double thickness. Crisscross foil strips to spoke design and place in CROCK-POT slow cooker.
• Place 4 tortillas in bottom and extending up sides of CROCK-POT slow cooker, forming a bowl. Layer one third of cheese, half of beef, half of beans and half of taco sauce over tortillas. Layer 2 tortillas, one third of cheese, remaining half of beef and beans. Top with remaining half of taco sauce, remaining 2 tortillas and remaining one third of cheese.
• Cover; cook on HIGH 3 hours or until tortillas are crispy and cheese is melted. Remove from CROCK-POT slow cooker using foil handles. Cut into eight wedges. Serve with desired toppings.

TORTILLA BOWL SOUTHWESTERN SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Pour the vegetable oil (1 teaspoon per bowl) into medium (1.2 quart) oven-proof bowls and rub around to coat the surface. Press each tortilla into a greased bowl.
• Bake for about 10 minutes, until golden brown. Let the tortilla bowls cool.
• Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and place in a large salad bowl.
• Dice the tomatoes and add them to the bowl with the romaine.
• Dice the onion and add it to the salad.
• Cut the avocados in half, remove the pits, and dice. Add to the salad.
• Add the corn and black beans.
• In a small bowl or liquid measuring cup, combine the olive oil, lime juice, garlic, cumin, red pepper flakes, cilantro, salt, and pepper. Mix well.
• Pour the dressing over the salad and toss well.
• Fill each tortilla bowl with the salad.
• Enjoy!

TORTILLA BOWLS

Steps:

• Microwave Oven Method:.
• Lightly grease bottom and outside of a 2 cup microwave-safe liquid measure measuring cup.
• Turn measuring cup upside-down and press tortilla over bottom and sides.
• Microwave on high (100%) for 1 minute.
• Using clean oven mitts, again press tortilla around measuring cup and microwave on high for another minute until brown spots begin to appear.
• If necessary, press tortilla against measuring cup again.
• Turn out onto rack to cool.
• Conventional Oven Method:.
• Lightly grease bottom an outside of oven-safe 2 cup liquid measure measuring cup.
• Turn measuring cup upside down onto a baking sheet and press tortilla over bottom and sides.
• Bake in 325F oven for 7 to 10 minutes, occasionally pressing tortilla against measuring cup, until brown spots appear.
• Turn out onto rack to cool.
• Note:.
• For larger bowl, use a 10 inch flour tortilla over a 4 cup liquid measure measuring cup.