Tres Leches Taco Bowls™

Tres Leches simplified into a portable taco bowl is the perfect, easy dessert!
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10 Minutes Prep
45 Minutes Total
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12 Servings


Ingredient List
  • Small check mark in a circle icon 12 Old El Paso™ Taco Bowls™ Mini Soft Flour Tortillas
  • Small check mark in a circle icon 3 tablespoons unsalted butter, melted
  • Small check mark in a circle icon 4 tablespoons granulated White sugar- divided
  • Small check mark in a circle icon 1 teaspoon cinnamon
  • Small check mark in a circle icon 1 box yellow cake mix
  • Small check mark in a circle icon 1/3 cup sweetened condensed milk
  • Small check mark in a circle icon 1 cup heavy cream-divided
  • Small check mark in a circle icon 1/3 cup whole milk
  • Small check mark in a circle icon 12 cherries
  • Small check mark in a circle icon 1/4 cup pineapple tidbits- chopped
Preparation
  1. Preheat Oven to 350° F. / 175° C. In a small bowl combine the cinnamon and 2 tbsp sugar. Brush the bottoms on each of the mini taco bowls with butter and sprinkle with the cinnamon sugar mixture. Place bowls in a 9”x13” baking dish in 3 rows of 4 taco bowls each. (Taco bowls should barely touch one another.)
  2. Prepare cake mix per instructions and pour approximately 1/4 cup batter into each taco bowl (about 3/4 of the way full.) Place in oven and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  3. Remove muffins from baking dish and cool on a cooling rack placed over a sheet pan. While muffins are cooling combine the sweetened condensed milk, 1/3 cup heavy cream and the whole milk, stir until well mixed.
  4. With a fork, prick the tops of the muffins all over and evenly spoon the milk mixture over the tops of each. (It’s ok if some of the liquid spills over the edges of the muffins.)
  5. In a mixing bowl combine the remaining heavy cream and 2 tbsp sugar, mix on high speed until stiff peaks form. Frost the muffins with the whipped cream and garnish with a sprinkle of cinnamon sugar, the chopped pineapple and a cherry.