Type what you have

Ingredients

• ✓ corn tortilla
• canola oil
• garlic salt
• oregano
• chili powder

Instructions

1. 1 Place a rack in the top third of the oven and preheat oven to 400 degrees F (200 degrees C).
2. 2 Arrange corn tortillas in a single layer, with no overlap, on a baking sheet. Brush tortillas with oil; sprinkle garlic salt, oregano, and chili powder on top.
3. 3 Bake in the preheated oven, with the door slightly ajar, until crispy, about 7 minutes. Cool for 2 minutes before serving.

By dasunrisin

Ingredients

• ✓ corn tortilla
• oil
• salt

Instructions

1. 1 Heat 1/4 inch oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
2. 2 Working in small batches, fry tortilla wedges in hot oil until crisp, about 2 minutes. Remove from the heat and drain on paper towels. Season warm chips with salt.

By Kirstin

Ingredients

• ✓ corn tortilla
• corn oil
• chorizo sausage
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat the corn oil in a large skillet over medium heat. Crumble in the chorizo sausage; cook and stir until evenly browned, about 5 minutes. Remove from the pan, and set aside. Place slices of cheese in a single layer to cover the bottom of the pan. It is okay if they overlap a little bit. When cheese melts, quickly pour into a nice casserole dish, or oven-proof bowl. Sprinkle the chorizo on top.
3. 3 Bake for 5 minutes in the preheated oven, or until cheese is fully melted. Remove from the oven, stick a fork in it and load your tortilla.

By HONEYBEEZ

Ingredients

• ✓ corn tortilla
• mozzarella cheese
• black olive
• avocado
• hot pepper sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a large frying pan or griddle over a medium heat. Place one tortilla flat on the frying pan. Cook for 1 minute, then flip the tortilla over.
3. 3 Sprinkle a little more than 1/4 cup cheese on top of tortilla, followed by some olives, avocado, and hot pepper sauce. Place another tortilla on top to make a sandwich; cover with a lid. Cook for 1 minute, then flip the quesadilla. Cook until cheese has melted on the inside; transfer quesadilla to a plate. Repeat with remaining ingredients.
4. 4 Cut the quesadillas into triangles and serve.

By Cody

Ingredients

• ✓ corn tortilla
• canola oil
• vegetable oil
• salt

Instructions

1. 1 Heat oil in a 10-inch skillet to 370 degrees. Drop triangles in hot oil, 8 at a time. Fry, turning chips once or twice, until they stop sizzling and turn golden brown, about 2 minutes. Remove with tongs or a slotted spoon and drain on a wire rack set over a shallow pan. Sprinkle with salt immediately.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ corn tortilla
• lime juice
• vegetable oil
• cumin
• chili powder
• salt

Instructions

1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stack tortillas in layers of 5 or 6. Cut through each stack to make 8 wedges. Arrange wedges in a single layer on rimmed baking sheets.
3. 3 Combine lime juice and oil in a spray bottle or mister; shake until well mixed. Spray the tops of the tortilla wedges until slightly moist.
4. 4 Combine cumin, chili powder, and salt in a small bowl; sprinkle mixture over the chips.
5. 5 Bake in the preheated oven for 7 minutes. Remove from the oven. Flip chips, then mist and season again.
6. 6 Return to the oven, rotating the pans and switching racks. Bake, checking often to ensure they don't burn, until chips are lightly browned and crisp, 5 to 8 more minutes.
7. 7 Remove from the oven and cool slightly before serving. Chips will crisp up more as they cool.
8. 8 Enjoy with a side of salsa!

By Michele O'Sullivan

Ingredients

• ✓ corn tortilla
• cooking spray
• chicken chunk
• cheddar cheese
• hot pepper sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine chicken and cheese in a bowl; stir in hot pepper sauce to taste.
3. 3 Warm tortillas one at a time in a skillet over medium heat until flexible, about 10 seconds per side.
4. 4 Spread about 1 heaping tablespoonful of chicken mixture over half of a warmed tortilla. Roll tightly to form a taquito starting at the filled side of the tortilla. Place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
5. 5 Bake in the preheated oven until golden crisp and to your liking, about 20 to 30 minutes.

By Sarah

Ingredients

• ✓ corn tortilla
• refried bean
• cooking spray
• mexican cheese blend
• tomato
• green onion
• cilantro
• black olive

Instructions

1. 1 Heat refried beans in a microwave-safe bowl in the microwave on high until warmed through, about 2 minutes, stirring after 1 minute.
2. 2 Spray both sides of each corn tortilla with cooking spray and arrange them on a wire rack.
3. 3 Heat a non-stick skillet over medium-high heat. Pan-fry one side of each tortilla until lightly browned, about 3 minutes. Return tortillas to wire rack, browned sides up.
4. 4 Spread a thin layer of refried beans onto the tortillas, stopping about 1/2 inch from the edge.
5. 5 Sprinkle Mexican cheese blend over refried beans.
6. 6 Carefully transfer a tortilla pizza back to the skillet, bean side up.
7. 7 Lightly fry until cheese begins to melt, about 1 minute more; return tortilla pizza to wire rack. Repeat with remaining pizzas.
8. 8 Scatter tomatoes, green onions, cilantro, and olives over melted cheese.
9. 9 Slice pizzas to serve.

By lucylove

Ingredients

• ✓ corn tortilla
• chicken breast
• cheddar cheese
• swiss cheese
• green salsa
• onion
• peanut oil
• sour cream
• salsa
• guacamole

Instructions

1. 1 Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix together the shredded chicken, cheese, green salsa, and onion. Spoon about 1 1/2 tablespoons of the mixture onto tortillas, or enough so that when rolled up, each one is about 1 inch wide. Filling should not come to close to the ends, or it will fall out. Secure rolls with toothpicks.
3. 3 Fry rolls 4 or 5 at a time so there is enough room between them for even cooking. Cook for 3 to 5 minutes, or until golden brown. Once they float, I leave them in for about another minute. If the taquitos are not crisp when cool, you haven't cooked them long enough. Drain on paper towels. Serve with sour cream, salsa and guacamole for dipping.

By HeidiS

Ingredients

• ✓ corn tortilla
• vegetable oil
• onion
• garlic
• green chile
• hot tomato sauce
• rotisserie chicken
• mexican cheese blend
• neufchatel cheese
• salt
• black pepper
• avocado oil cooking spray

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a skillet over medium heat. Add onion; cook until soft and translucent, 3 to 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add green chiles and Mexican tomato sauce; stir to combine. Add shredded chicken, Mexican cheese blend, and Neufchâtel cheese. Cook and stir until cheeses have melted and mixture is warmed through, about 3 minutes. Season to taste with salt and pepper.
3. 3 Heat tortillas in a skillet or directly on the grates of a gas stove until soft and pliable. Place 3 tablespoons of chicken mixture down the center of each tortilla. Fold over and roll into taquitos.
4. 4 Preheat an air fryer to 400 degrees F (200 degrees C). Place taquitos in a single layer in the air fryer basket, making sure they are not touching, and mist with avocado oil.
5. 5 Cook until golden brown, 6 to 9 minutes. Turn taquitos over, mist with avocado oil, and air fry until crispy, 3 to 5 minutes.
6. 6 Serve and enjoy!

By Yoly

Ingredients

• ✓ corn tortilla
• chicken
• black bean
• tomato
• green chile pepper
• green chile
• cumin
• chili powder
• salt
• garlic
• mexican cheese blend
• cooking spray

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine chicken, beans, diced tomatoes with green chile peppers, diced green chile peppers, cumin, chili powder, salt, and garlic in a saucepan over medium heat; cook and stir until filling is heated through, 5 to 10 minutes. Add Mexican cheese blend to filling and stir until cheese is melted, 2 to 3 minutes. Remove saucepan from heat.
3. 3 Place corn tortillas on a microwave-safe plate and cover with a wet paper towel; heat in microwave until tortillas are warmed, about 30 seconds.
4. 4 Spoon 2 to 3 tablespoons filling down the middle of each tortilla. Roll tortilla tightly around the filling and place, seam-side down, on a baking sheet. Spray the rolled tortillas with cooking spray.
5. 5 Bake in the preheated oven until lightly browned and crispy, about 30 minutes.

By Joanne Rainey Miller

Ingredients

• ✓ corn tortilla
• refried bean
• ground beef
• taco seasoning mix
• vegetable oil
• cheddar cheese
• sour cream
• tomato
• green onion
• green chile
• avocado
• black olive

Instructions

1. 1 Heat the refried beans.
2. 2 In a large skillet, brown the ground beef. Stir in the seasoning packet.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Place a small amount of vegetable oil in a large skillet. Let the oil heat, then place one corn tortilla in the skillet. After 15 seconds, flip the tortilla over and let it fry another 15 seconds. Repeat this process with the remaining tortillas, letting them drain on paper towels once they have been heated. When the tortillas have drained, arrange them on a cookie sheet.
5. 5 Spread a thin layer of beans on the tortillas, followed by a layer of beef, and cheese.
6. 6 Bake the tortillas in the preheated oven for 20 to 30 minutes. Slice the tortillas into wedges and arrange them on plates or a serving platter and garnish them with the sour cream, tomatoes, green onions, chiles, avocado, and olives.

By suesue

Ingredients

• ✓ corn tortilla
• avocado oil cooking spray
• bacon
• onion
• green chile
• garlic
• pinto bean
• chicken broth
• chili powder
• cream cheese
• salt
• black pepper
• cheddar cheese
• pepper jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray an 8x8-inch baking dish.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble once cooled.
3. 3 Saute onion in the same skillet until translucent, 4 to 5 minutes. Add green chiles and garlic and cook for 2 more minutes. Add pinto beans; bring to a boil. Stir in chicken broth and chili powder. Reduce heat to low and mash beans. Let simmer until slightly thickened, 5 to 6 minutes. Add cream cheese and stir until melted. Simmer until slightly thickened, 5 to 6 minutes. Add bacon and stir until well combined. Season with salt and pepper.
4. 4 Layer 1/2 of the bean mixture, 1/2 cup pepper Jack, and 1/2 cup Cheddar cheese into the prepared baking dish. Repeat layers.
5. 5 Bake, covered, in the preheated oven for 15 minutes. Uncover and continue baking until cheese is melted or lightly browned, 5 to 7 minutes more.
6. 6 Meanwhile, preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
7. 7 Cut each tortilla into fourths. Spray both sides of each tortilla with avocado oil. Place in air fryer basket in a single layer. Air fry for 4 to 6 minutes. Flip and continue cooking until crisp, 2 to 3 minutes more. Check your basket constantly because they can burn quickly. Sprinkle with salt and serve with hot dip.

By Yoly

Ingredients

• ✓ corn tortilla
• water
• chicken breast
• vegetable oil
• tomato
• green onion
• chicken broth
• all-purpose flour
• garlic
• cumin
• oregano
• chili powder
• salt
• wooden pick
• lettuce
• guacamole

Instructions

1. 1 Bring water to a simmer in a skillet over medium heat; add chicken. Cover the skillet and cook until chicken is no longer pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and cool; shred with a fork. Discard water and dry the skillet with a paper towel.
2. 2 Heat 1 tablespoon vegetable oil in the skillet over medium heat; cook and stir shredded chicken, tomatoes, green onions, chicken broth, flour, garlic, cumin, oregano, chili powder, and salt until heated through, 3 to 5 minutes. Set aside.
3. 3 Heat remaining vegetable oil in a heavy 10-inch skillet over medium heat; carefully dip tortillas in hot oil to soften, about 1 minute. Remove tortillas with tongs and drain on paper towels, reserving oil in the skillet.
4. 4 Heat reserved oil to 375 degrees F (190 degrees C).
5. 5 Spoon about 2 tablespoons chicken mixture down the center of each tortilla. Tightly roll each tortilla around the filling and secure with a wooden toothpick.
6. 6 Working in batches, fry rolled tortillas in hot oil until golden brown, 3 to 5 minutes. Remove taquitos with a slotted spoon and drain on paper towels. Serve taquitos on a bed of shredded lettuce with guacamole on the side.

By wadeg

Ingredients

• ✓ corn tortilla
• white wine vinegar
• sesame oil
• sugar
• soy sauce
• lime juice
• coleslaw mix
• green onion
• olive oil
• salmon
• salt
• black pepper

Instructions

1. 1 Whisk vinegar, sesame oil, sugar, soy sauce, and lime juice together in large bowl. Add coleslaw mix and green onions; toss to coat and let stand for 20 minutes.
2. 2 Meanwhile, heat olive oil in a skillet over medium-high heat. Season salmon with salt and pepper and place in the hot skillet. Saute until salmon is golden brown and flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and flake.
3. 3 Heat tortillas in a dry skillet over medium-high heat until slightly crispy, 30 to 60 seconds per side.
4. 4 Drain slaw mixture, then spoon into the center of each tortilla and add flaked salmon on top.

By Richtaylor

Ingredients

• ✓ corn tortilla

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Place an upside-down mini muffin pan into the air fryer basket. Bend tortillas like taco shells and position them in the indents of the muffin pan to hold the shape.
3. 3 Air fry on the lowest rack of the preheated air fryer until golden brown and crispy, about 3 minutes. Remove the muffin pan from the air fryer basket. Flip tortillas and place directly into the basket; air fry until the bottom sides are crispy and golden brown, about 1 minute.

By Yoly

Ingredients

• ✓ corn tortilla
• avocado oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut tortillas in half, then slice crosswise into 1/8-inch strips. Place strips into a bowl and toss with oil until fully coated.
3. 3 Transfer oiled strips to a baking sheet and arrange in a single layer.
4. 4 Bake in the preheated oven until crisp and lightly browned, about 15 minutes. Remove from the oven and let cool before using.

By Allrecipes Member

Ingredients

• ✓ corn tortilla
• vegetable oil
• canning jar

Instructions

1. 1 Heat oil in a large, heavy saucepan for about 7 minutes. Ensure oil is hot enough by sticking the end of a wooden spoon into the oil; bubbles should form around the wood start to float up.
2. 2 Place 1 tortilla on a slotted spoon and bottom of 1 jar on top of tortilla; lower into the hot oil. Carefully remove spoon, making sure not to tear the tortilla. Mold tortilla around the bottom of the jar using the spoon; cook for about 1 minute.
3. 3 Remove the jar and tortilla bowl from oil using tongs, tilting the tortilla bowl so excess oil goes back into the saucepan. Lay bowl on a paper towel-lined plate to drain and cool. Repeat with remaining tortillas and jars.

By Jeanette

Ingredients

• ✓ corn tortilla
• vegetable oil
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a heavy skillet with 1-inch-deep oil over medium heat; heat to 365 degrees F (180 degrees C).
3. 3 Fry one tortilla at a time in hot oil. Cook for about 15 seconds.
4. 4 Flip over and fold in half, holding in place with tongs until crispy, about 15 seconds.
5. 5 Drain on paper towels. Sprinkle with salt while still hot.

By TINKERBELL4

Ingredients

• ✓ corn tortilla
• bacon drippings
• manchego cheese
• zucchini blossom

Instructions

1. 1 Melt bacon grease in a cast-iron or regular skillet over medium heat. Place tortillas side-by-side in the skillet; top each with 1 slice cheese and 3 zucchini blossoms. Fold tortillas in half.
2. 2 Cook until tortillas are lightly browned and cheese starts to melt, 2 to 3 minutes. Flip and cook until other side is crispy, lightly browned, and cheese has melted, about 1 minute more.

By Yoly

Ingredients

• ✓ corn tortilla
• butter
• green chile pepper
• egg
• cheddar cheese

Instructions

1. 1 Heat butter in a skillet over medium heat; cook and stir tortilla strips and green chile peppers until strips are softened, 2 to 3 minutes. Add eggs and Cheddar cheese; cook and stir until eggs are cooked through, 3 to 4 minutes.

By bakerbob

Ingredients

• ✓ corn tortilla
• chorizo sausage
• egg

Instructions

1. 1 Cook and stir chorizo sausage in a skillet over medium-high heat until browned and cooked through, about 5 minutes.
2. 2 Stir in eggs; cook and stir until set and scrambled with chorizo, 3 to 5 minutes.
3. 3 Warm corn tortillas on an electric skillet until heated through, about 2 minutes.
4. 4 Place egg and chorizo mixture in warm tortillas.

By MARNIKINS

Ingredients

• ✓ corn tortilla
• corn oil
• egg
• salt

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Fry tortilla pieces in the hot skillet, stirring constantly, until just starting to get crisp.
2. 2 Pour eggs into the skillet and stir until cooked through. Season with salt and serve immediately.

By SHELLSHOCK

Ingredients

• ✓ corn tortilla
• ground beef
• onion
• processed cheese food
• green chile pepper
• cream of chicken soup
• milk

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a medium sized casserole dish.
2. 2 In a medium skillet over medium heat, cook the ground beef until evenly browned; drain fat.
3. 3 Place half of the tortillas on the bottom of the prepared casserole dish and spread with half of the onion, cheese, ground beef and chiles. Layer with the remaining tortillas, onion, half of the remaining cheese, ground beef and chiles.
4. 4 In a medium bowl, dilute the soup with milk and pour over the top of the casserole. Bake in the preheated oven for 30 minutes. Sprinkle with the remaining cheese and bake for another 5 to 10 minutes, or until the cheese has melted.

By KARENHANNERS

Ingredients

• ✓ corn tortilla
• cream of chicken soup
• tomato
• corn
• chicken breast
• mexican cheese blend

Instructions

1. 1 Preheat oven to 350 degrees F. In a medium bowl combine soup, undrained tomatoes, and corn; set aside.
2. 2 Sprinkle one-third of tortilla strips over bottom of an ungreased 3-quart rectangular baking dish. Spread half of the Grilled & Ready® Fajita Chicken Strips over tortilla strips; spoon half of the soup mixture on top. Repeat layers, ending with a layer of tortilla strips.
3. 3 Bake, covered, 40 minutes or until bubbly around the edges. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Let stand 10 minutes before serving.

By Tyson Chicken

Ingredients

• ✓ corn tortilla
• ground beef
• taco seasoning mix
• tomato
• salsa
• colby cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large skillet over medium-high heat, brown the ground beef, and stir in the taco seasoning and tomatoes. Line a 9x13-inch baking dish with half the tortillas. Spoon the beef mixture into the dish, then top with the remaining tortillas. Spread salsa over the tortillas and sprinkle with the cheese.
3. 3 Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese is melted and bubbly.

By Alyce Voorhees

Ingredients

• ✓ corn tortilla
• olive oil
• kale
• curry powder
• avocado
• tempeh

Instructions

1. 1 Heat olive oil in a large skillet over medium-low heat; add kale and curry powder. Cook and stir kale mixture in the hot oil until wilted, about 5 minutes. Add avocados, tempeh, and tortillas; cook and stir until dry, golden brown, and crunchy, 30 to 40 minutes.

By httpwwwaccountkillercomr

Ingredients

• ✓ corn tortilla
• bacon
• egg
• sweet corn kernel
• salsa

Instructions

1. 1 Fry the slice of bacon in a skillet over medium-high heat. Set aside. Reduce the heat to medium. Pour the egg into the skillet, and sprinkle with corn. Cook for less than 10 seconds.
2. 2 Lay the tortilla over the whole egg. After the egg is firm and attached to the tortilla, flip over, and lay the bacon on top. Put salsa over the bacon, and wrap. Remove from the skillet, cut into small pieces and serve hot.

By SCHULZR

Ingredients

• ✓ corn tortilla
• chicken
• cilantro
• onion
• guacamole
• lime

Instructions

1. 1 Place a paper towel on a microwave-safe plate and top with tortillas; heat in the microwave for 10 seconds.
2. 2 Place chicken in a microwave-safe bowl; heat in the microwave until heated through, 30 seconds to 1 minute.
3. 3 Layer chicken, cilantro, onion, and guacamole, in that order, onto each tortilla. Squeeze lime juice over each taco.

By I 3 Cooking

Ingredients

• ✓ corn tortilla
• carne picada
• onion
• cilantro
• salsa
• lime

Instructions

1. 1 Heat tortillas directly on a gas grill or in the microwave. Place 2 tablespoons carne picada on each tortilla. Top with onions, cilantro, and salsa. Serve with lime wedge.

By Yoly