Oven-baked Taco Bowls
from Emily (who loves food)
It’s assignment week: everything is due. Yesterday I handed in a booklet, today I presented my photography, and tomorrow I print my exegesis.
So why not break up the week with a little bit of mexican comfort food?
I do like mexican flavors - minus the chilli. I have a low tolerance for pain as a flavor. However, cumin, lime, coriander, tomatoes, cinnamon and charred meat all float my boat, and mexican is often on my menu for the week.
However, there’s only so much you can do with tortilla wraps, right?
Make taco bowls! A super easy way to present your mexican meal – fill with rice, beans, meat, salad and eat the bowl too.
Tonight I’m stuffing them with mexican chicken, corn and black bean rice with a little salsa and guacamole (I can’t wait until it gets light enough to photograph my dinners!) but they’re very versatile, and very easy.
A lot of restaurants and takeaway places will deep-fry taco bowls, but don’t let them fool you, they’re just as easy to bake in the oven, and soooo much healthier!
Oven-baked Taco Bowls – Serves as many as you like!
Prep time: <5mins Cook time: 7mins
- 1 flour tortilla (size doesn’t matter)
- 1 aluminum can
- Warm water
- Dash of olive oil
- 1/4 tsp taco seasoning/chilli seasoning/cayenne pepper
Preheat the oven to 210C.
Fill a large shallow dish (such as a baking tray) with warm water, then add the oil and seasoning.
Submerge the tortilla in the water mixture, then remove and shake of the excess. Drape the tortilla over the can, and then bake in the oven for 4-5 mins or until slightly crisp.
With your hands wrapped in a dish towel or oven mitt, remove the tortilla and gently remove the can, then replace the tortilla (but not the can) in the oven, base-side down for a further 2-3mins to crisp up the top.
Remove and repeat with as many tortillas as you have people.