Got a dinnertime dilemma to solve? Try tortillas.
Whether you use flour or corn tortillas, they’re an easy option for any kind of filling — especially if you have leftovers. The seasoning in this recipe comes complete with hints of smokiness and mild spiciness from the Ancho chili powder (look for it in the spice aisle of most grocery stores). The tortillas make it all super easy.
Use taco- or fajitas-size flour tortillas for a softer version. Reheat them in the microwave for a few seconds just before serving.
If you want to make your own crunchy corn tortilla shells without frying, get out your muffin pan.
Here’s a great crunchy taco hack: Preheat the oven to 350 degrees. Invert a muffin pan, so the cups are facing up. Brush corn tortillas lightly with canola oil. Fold them in half and place in between the individual muffin cups, which helps hold the shape. Place in the oven and bake 8 to 10 minutes or until shells are hard.