Tortilla Bowls Recipes

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.

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.

Steps:

• Place beef and broth in a 5-qt. slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove beef; discard juices. Return beef to slow cooker; shred with 2 forks., In a large skillet, heat oil over medium heat; saute onion and jalapeno until softened, 3-4 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in tomatoes and salsa; bring to a boil. Add to beef, stirring to combine. Cook, covered, on high for 1 hour or until flavors are blended., For each serving, place 1/2 cup rice in a soup bowl. Top with beef mixture, beans and pico de gallo. Serve with optional ingredients as desired., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Steps:

• Place six 10-oz. custard cups upside down in a shallow baking pan; set aside. Brush both sides of tortillas with butter; place in a single layer on ungreased baking sheets. , Bake, uncovered, at 425° for 1 minute. Place a tortilla over each custard cup, pinching sides to form a bowl shape. Bake for 7-8 minutes longer or until crisp. Remove tortilla from cups to cool on wire racks., In a large skillet, heat oil over medium-high heat. Combine pork and seasoning mix; add to the skillet. Cook and stir until meat juices run clear. Remove pork with a slotted spoon., In the drippings, saute onion and peppers until crisp-tender. Place lettuce in tortilla bowls; top with the pork, pepper mixture and tomato.

Steps:

• Heat oil in a large, heavy saucepan for about 7 minutes. Ensure oil is hot enough by sticking the end of a wooden spoon into the oil; bubbles should form around the wood start to float up.
• Place 1 tortilla on a slotted spoon and bottom of 1 jar on top of tortilla; lower into the hot oil. Carefully remove spoon, making sure not to tear the tortilla. Mold tortilla around the bottom of the jar using the spoon; cook for about 1 minute.
• Remove the jar and tortilla bowl from oil using tongs, tilting the tortilla bowl so excess oil goes back into the saucepan. Lay bowl on a paper towel-lined plate to drain and cool. Repeat with remaining tortillas and jars.

Steps:

• Preheat oven to 350 degrees.
• Lightly brush tortillas with oil. (I do both sides). Sprinkle with salt and pepper to your liking.
• Press tortilla into the ovenproof bowl. (Edges will look slightly wavy) Bake about 13 minutes.
• Transfer tortilla to a cooling rack and repeat with remaining tortillas. Fill with your taco salad and listen to your guests rave!