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Four Small Tortilla Pans (4 1/2-inches)

Four Small Tortilla Pans (4 1/2-inches)
Four Small Tortilla Pans (4 1/2-inches)
Four Small Tortilla Pans (4 1/2-inches)
Four Small Tortilla Pans (4 1/2-inches)
Four Small Tortilla Pans (4 1/2-inches)
Four Small Tortilla Pans (4 1/2-inches)
Four Small Tortilla Pans (4 1/2-inches)
Four Small Tortilla Pans (4 1/2-inches)
Four Small Tortilla Pans (4 1/2-inches)
Four Small Tortilla Pans (4 1/2-inches)
Four Small Tortilla Pans (4 1/2-inches)

Look what you can make with these tortilla pans!

    This is a set of four 4 1/2-inch pans, perfect for individual servings like single salads and tacos in a bowl. 

    • Taco salads
    • Tacos in a bowl
    • Tortilla bowls
    • Enchilada bowls
    • Nachos in a bowl.

    There's a national TV ad, an infomercial, that shows all kinds of Mexican dishes.  Instead of wrapping or folding the meat, beans, and cheese in tortillas, they're loading tortilla bowls--"Make, bake, and create."

     Its easy to make tortilla bowls with tortilla pans.  Press tortillas into your tortilla pans and stick them in the oven for a few minutes.  And then get creative.

     Make a taco salad. 

    Make a Mexican sundae.  Press a tortilla into your tortilla pan.  Sprinkle on a little cinnamon sugar and bake.  Load your crispy tortilla bowl with ice cream, fruit, and dessert sauces.

    Serve your guacamole, sour cream, and salsa in tortilla bowls made in small or medium tortilla pans.  Its attractive, yummy, and no dishes to wash.

    Now you can enjoy great Mexican dishes at home.  Save money.  Cut back on your trips to town.  Saving one trip will more than pay for tortilla bowls. 

     Give them a try. 


    Turn your kitchen into a Mexican grill with these tortilla pans!


    Here's how to make your tortilla bowls!

    Preheat oven to 375°F.

    • Lightly spray your tortilla pans with cooking oil.
    • Press a tortilla into each pan, gently pushing the tortilla into each curve to form waves.
    • Bake 6 to 9 minutes.
    • Cool approximately 5 minutes.
    • Carefully remove tortilla bowls and place on wire rack to finish cooling.


    Make a Chicken Taco Salad

    We love taco salads served in either a flour or corn tortilla shell.  As with most other salads, you can change the ingredients for endless variations.  This one is made with chicken and homemade taco sauce—but add what you will.

    This salad serves six as a side salad or two as a main dish salad.

    Ingredients

    2 cups cooked shredded chicken or chicken breast cut up into small cubes
    3/4 cup homemade taco sauce
    1/2 head of iceberg lettuce, shredded
    6 small tortillas or two large tortillas
    1 14-ounce can of cooked black beans, well drained
    1/2 cup diced red onions
    3 medium tomatoes, diced
    1/3 cup sour cream
    1 cup shredded cheddar or Monterrey jack cheese
    12 pitted black olives
    1 cup homemade salsa

    Directions

    1. Bake the tortillas in tortilla bakers, the shape of bowls, according to the manufacturer’s instructions.  Let them cool.

    Lay a bed of lettuce in the bottom of each tortilla bowl.  Starting with the chicken, layer chicken, beans, red onions, and tomatoes on the lettuce.  Top with a dollop of sour cream.  Sprinkle with cheese.  Slice the olives and scatter them on the salad.  Top with homemade salsa.

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    $15.99
    • Stock: In Stock
    • Model: TN1067
    • Weight: 0.66lb