If you’re tired of taco night consisting of hard or soft shell tacos, you better get ready and knock the dust off your muffin tins. With a little bit of preheating oven magic and those soft-shell tortillas waiting to be eaten, you’re on your mighty way to make some crispy taco bowls. It’s a super easy process and doesn’t take too much of your time. Food blog, Emily Bites, guides you through this delicious “why didn’t I think of this before” recipe. You’re going to need a few 6-inch tortillas to arrange on the back of your muffin pan. Go ahead and preheat your oven to 375°F. In the meantime, lightly pepper your soft shells with water and salt, and nuke ‘em in the microwave until warm and pliable. Let your inner artist come out. Go ahead and form your tortillas in a bowl shape on the upside-down muffin tin, and pop them in the oven for 10 minutes or so. Emily mentions misting both sides of the soon-to-be bowls with cooking spray, but you could just as easily mist your muffin pan to make up for one of the sides.  After those 10 minutes are up? Hello taco bowls. From delicious refried beans, fajita-inspired veggies, guacamole and more, you will be in taco bowl heaven. It’s an easy and cheap way to spice up taco night as opposed to going out to the restaurant or making up pre-made bowls (those directions are relentless on those things). Plus, you have everything you need to make ‘em…what do you have to lose? Taco night just became Taco bowl night. We can get behind that. Hit up the link below for Emily's recipe goodness.

Make Taco Bowls with Tortillas & an Upside-Down Muffin Tin