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Fajita Tortilla Bowls

 Fajita Tortilla Bowls
When brushed with butter and baked over custard cups, Katie's spinach tortillas make crunchy bowls for lettuce salads topped with pork and peppers.
6 ServingsPrep/Total Time: 30 min.


  • 6 spinach tortillas
  • 2 tablespoons butter, melted
  • 1 tablespoon canola oil
  • 1 pound boneless pork loin chops, cut into thin strips
  • 1 envelope fajita seasoning mix
  • 1 medium onion, thinly sliced
  • 1 medium sweet red pepper, thinly sliced
  • 1 medium green pepper, thinly sliced
  • 4-1/2 cups shredded lettuce
  • 1 medium tomato, chopped


  • 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

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Fajita Tortilla Bowls (continued)

Directions (continued)

  • tomato. Yield: 6 servings.
Editor's Note: 4-in.-diameter foil balls can be used instead of custard cups.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.