I was particularly smitten with the idea of using the underside of a muffin tin to shape your corn tortillas into bowls before baking them. True, I did not make my own corn tortillas from scratch (next time) but I did use fresh ones from a local market. You will find that there really is no comparison with the salty and stale prepackaged ones found in the kits that are available at large grocery stores, and there's no need to worry about opening up the box to find a bunch of broken shells and crumbs. You can be sure these will impress your friends and family, and with a little patience you will not believe how easy they are to make.
|Home Baked Taco Bowls|
|Recipe by Lisa Turner|
Published on August 6, 2012
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What you will need:
Serving possibilities are as endless as the imagination of the cook. For my taco dinner I made up a batch of my famous spicy vegetarian refried beans, lined the bowls with some thinly sliced Belgian endive — you could use lettuce — and then scooped in a generous amount of the beans and topped them with grated extra old Cheddar cheese. Just pop under the broiler until the cheese is just melted, transfer to a plate, top with some fresh spicy salsa or sour cream and sprinkle with some chili powder or paprika, and serve with a side of fresh cooked brown rice and some salad greens.
More ways to make your own taco shells at home:
Mini taco bowls made with muffin tins
Hard taco shells baked on oven racks
Taco bowls made with canning jars
Fried taco shells