Baked Corn Tortilla Nachos


With rising cost on just about everything, it’s getting hard for me to just throw things out.  So, you pick up a 30 pack of corn tortillas for taco night.  You know the ones, in the bread aisle.  You pick them up every time just to say to yourself, “I only need 8 or 10”.  Well if you were like me, I would throw the rest of them out after I was done taco night because I had no clue what to do with them.  Not anymore!

Here’s how to make baked nachos with your leftover corn tortilla shells.

Preheat your oven to 400 degrees

While the oven preheats get out some baking sheets, cutting board, and knife.

Now take the tortillas and cut them into quarters (cut in half one way, then rotate 90 degrees and cut in half again)

After your done cutting up your tortillas.  Spread them out onto your cooking sheet and add any seasonings you would like now.  We use salt and cilantro but you could do whatever you like.  Maybe lemon or lime zest.

Next put the cooking sheets into the oven and let them bake for about 5 minutes

After 5 minutes take them out and flip the tortillas.  Put them back in the oven and allow them to bake for another 5 minutes.

After a total of about 10 minutes take the cooking sheets out and allow to cool for a minute or two (they will be hot!)

Before you turn the oven off and after they are cool enough to eat taste one.  If they are still chewy in the center they may have to go back in for a few more minutes.  The cooking times are aproximate because all ovens are not the same and moisture levels inside the tortillas will very

No more wasted tortilla shells.  Now grab some of your favorite salsa or bean dip and enjoy!


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