Cuban Taco Bowls� Recipe
-
20 Minutes
Prep
40 Minutes Total
- 8 Servings
Ingredient List
- 1 package Old El Paso™ Soft Tortilla Bowls
- 2 teaspoons yellow mustard
- 1/2 lb thinly sliced cooked roast pork
- 1/2 lb thinly sliced cooked ham
- 24 slices dill pickle chips
- 1/2 cup shredded Swiss cheese (2 oz)
- 1/3 cup butter, melted
Preparation
- Heat oven to 425°F. Line cookie sheet with foil.
- For each bowl, spread 1/4 teaspoon mustard evenly inside bowl. Layer pork, ham, 3 pickles chips and 1 tablespoon cheese in each bowl; fold layers to fit inside bowls, if necessary. Press bowls to flatten in half firmly with palm of hand; secure with toothpick. Place flattened bowls on cookie sheet. Generously brush melted butter on top and bottom of each bowl.
- Bake 15 to 20 minutes, brushing with additional butter halfway through, until light brown and cheese is melted inside. Remove toothpicks, and serve immediately.
Expert Tips
- Roast pork can be found in the deli section and is often called “Cuban-style.”
- Mustard and dill pickles are traditional in Cuban pork sandwiches--substitute mayonnaise, and skip the pickles if that’s more to your liking.
Nutrition
Calories290(Calories from Fat160),Total Fat18g(Saturated Fat9g,Trans Fat0g),Cholesterol65mgSodium1020mgTotal Carbohydrate13g(Dietary Fiber0g Sugars0g),Protein18g;% Daily Value*:Vitamin A6%;Vitamin C0%;Calcium10%;Iron8%; Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat; Carbohydrate Choices:1
*Percent Daily Values are based on a 2,000 calorie diet.
*Percent Daily Values are based on a 2,000 calorie diet.
