MAIN DISH RECIPES

Crispy Baked Taco Shells and Seasoning

Updated

Crispy baked taco shells made by draping warm corn tortillas over an upside-down muffin tin, plus a pantry-spice taco seasoning for 1 pound of ground meat. No frying needed.

Prep
10 min
Cook
15 min
Total
25 min
Yield
6 taco shells per muffin tin, plus seasoning for 1 pound of meat
Illustration of Crispy Baked Taco Shells and Seasoning

This KitchenSimplicity archive favorite turns an ordinary muffin tin into a taco shell mold. Softened corn tortillas are folded and wedged between the cups of an inverted pan, then a few minutes in a very hot oven sets them into sturdy, crunchy shells that hold up better than many boxed ones.

The homemade taco seasoning that goes with them uses spices most kitchens already have: chili powder, cumin, paprika, oregano, garlic and onion powder, and a little red pepper heat. Mix it fresh for each pound of meat and taco night is ready in under half an hour.

Tips

  • If a shell starts to fold closed in the oven, tuck a loosely crumpled ball of foil inside it to hold it open, or fill the shells with meat and cheese before baking for a melty version.
  • Multiply the seasoning by 6 or 8 and keep it in a jar in the pantry; use about 2 tablespoons per pound of meat.
  • Baked shells keep crisp in an airtight container for a day; warm them for 2 minutes at 350°F (175°C) to re-crisp.
  • Ground turkey, chicken or crumbled cooked lentils all work with the same seasoning.

Crispy Baked Taco Shells and Seasoning

Prep
10 min
Cook
15 min
Total
25 min
Yield
6 taco shells per muffin tin, plus seasoning for 1 pound of meat

Ingredients

  • For the crispy baked taco shells:
  • 6 (6-inch) corn tortillas (or flour tortillas), plus more as needed
  • For the taco seasoning and filling:
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • Salt and black pepper, to taste
  • 1 pound (450 g) ground beef or other ground meat
  • 2 to 3 tablespoons water
  • To serve:
  • Shredded cheese, lettuce, diced tomatoes, salsa and sour cream

Steps

  1. Heat the oven to 450°F (230°C). Turn a standard 12-cup muffin tin upside down on a baking sheet.
  2. Stack the tortillas, wrap them in a damp paper towel and microwave for 1 to 2 minutes, until soft and bendable.
  3. Fold each warm tortilla gently in half without creasing it and stand it upside down in the gap between four muffin cups, so the cups hold the sides apart. One tin holds 6 shells.
  4. Bake for 3 to 5 minutes, until crisp and lightly browned at the edges. Watch closely, since they color quickly at this temperature. Let them cool on the tin for a minute to firm up, then lift off.
  5. Stir the chili powder, cumin, paprika, oregano, garlic powder, onion powder and red pepper flakes together in a small bowl.
  6. Brown the ground meat in a nonstick skillet over medium-high heat, breaking it up, until cooked through, 7 to 8 minutes. Drain off excess fat if needed.
  7. Sprinkle the spice mix over the meat, add the water and stir for 1 to 2 minutes, until the meat is evenly coated and the liquid is mostly gone. Season with salt and pepper.
  8. Fill the shells with the seasoned meat and your favorite toppings and serve right away.

More recipes: Main Dish Recipes · All recipes