Ingredients
→ Taco Shells
1/4 cup salted butter, melted
1/2 cup light brown sugar
2 tablespoons cinnamon
6 (4.5 inch) street taco flour tortillas
→ Filling
20 ounces canned apple pie filling
1/3 cup caramel sauce
→ Optional Garnish
Vanilla ice cream
Extra caramel sauce
Steps
Preheat the oven to 425°F and set out a cupcake or muffin tin upside down.
In a bowl, whisk together the brown sugar and cinnamon until well combined and free of lumps.
Dip each tortilla into the melted butter, coating both sides, then place on a plate and sprinkle with the cinnamon sugar mixture, coating both sides.
Place each coated tortilla between two muffin tin indents to shape into a taco form.
Bake the shells for 5-7 minutes until puffed slightly but not golden brown.
In a bowl, cut large pieces of apple pie filling into bite-sized pieces and stir in the caramel sauce until well combined.
Remove taco shells from the oven, break any interior bubbles, and add 1-2 spoonfuls of the apple pie filling mixture into each shell.
Return the filled tacos to the oven and bake for 3-5 more minutes until golden brown and hot.
Let the tacos cool for 3-5 minutes before serving, optionally garnished with vanilla ice cream and caramel drizzle.
Tips
- These tacos are best served warm for optimal taste and texture.
- Be cautious of overfilling to avoid spills during baking.
Required Tools
- Cupcake or muffin tin
- Shallow bowls (2)
- Small plate
- Mixing bowl
- Knife, kitchen shears, or spoon