Taco Tortilla Bowls

I made these homemade taco tortilla bowls a couple of weeks ago, and they were such a great way to spice up a taco night! I got the idea from My Kitchen Cafe, which I love! We filled our crispy little bowls with some ground beef, black beans, chopped lettuce, tomatoes, cheese, and some sour cream, and they were so good. Here's the recipe:

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

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.

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. I used my fingers so that I could make sure to coat the entire surface 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 softly pressed the sides down a bit to help them form more of a bowl shape.

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.

Enjoy!