Cuban Taco Bowls

Miami’s crazy nightlife, warm beaches and delicious Cuban sandwiches are 3 things that make the Miami culture. Can’t afford a plane ticket down south? Try this take on Cuban sandwiches by toasting in taco bowls.

📝 Ingredients

• 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
• 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

👨‍🍳 Instructions

1. 1Heat oven to 425°F. Line cookie sheet with foil.
2. 2For 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.
3. 3Bake 15 to 20 minutes, brushing with additional butter halfway through, until light brown and cheese is melted inside. Remove toothpicks, and serve immediately.