Fajita Tortilla Bowls Recipe

Fajita Tortilla Bowls Recipe
Fajita Tortilla Bowls Recipe photo by Taste of Home
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Fajita Tortilla Bowls Recipe

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When brushed with butter and baked over custard cups, Katie's spinach tortillas make crunchy bowls for lettuce salads topped with pork and peppers.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

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

Directions

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 or until crisp. Remove tortilla from cups to cool on wire racks.
Heat oil in a large skillet over medium-high heat. Add pork and seasoning mix; 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 pork, pepper mixture and tomato. Yield: 6 servings.
Editor's Note: 4-in.-diameter foil balls can be used instead of custard cups.
Originally published as Fajita Tortilla Bowls in Quick Cooking March/April 2003, p10

  • 6 spinach tortillas
  • 2 tablespoons butter or margarine, melted
  • 1 tablespoon vegetable oil
  • 1 pound boneless pork loin chops, cut into thin strips
  • 1 envelope fajita seasoning mix
  • 1 medium onion, thinly sliced
  • 1 sweet red pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 4-1/2 cups shredded lettuce
  • 1 medium tomato, chopped
  1. 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 or until crisp. Remove tortilla from cups to cool on wire racks.
  2. Heat oil in a large skillet over medium-high heat. Add pork and seasoning mix; 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 pork, pepper mixture and tomato. Yield: 6 servings.
Editor's Note: 4-in.-diameter foil balls can be used instead of custard cups.
Originally published as Fajita Tortilla Bowls in Quick Cooking March/April 2003, p10

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