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Sopapilla Dessert Tacos

  • Prep 10 min
  • Total 25 min
  • Servings 4
  • Pinterest
    694
  • Print
    1K
  • Save
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  • Facebook
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Upgrade your ice cream sundae with Old El Paso™ Taco Boats™ Soft Flour Tortillas made into a quick and easy cinnamon-sugar shell. MORE + LESS -

Dorothy Kern
July 2, 2015

Ingredients

4
Old El Paso™ Taco Boats™ Soft Flour Tortillas
1
tablespoon butter, melted
2
teaspoons sugar
1 1/2
teaspoons ground cinnamon
1
pint vanilla ice cream or frozen yogurt
Whipped cream and additional ground cinnamon, if desired

Steps

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  • 1
    Heat oven to 350°F. Line cookie sheet with foil.
  • 2
    Place 4 Old El Paso™ Taco Boats™ Soft Flour Tortillas on cookie sheet. Brush insides of tortillas with 1 tablespoon melted butter.
  • 3
    In small bowl, mix 2 teaspoons sugar and 1/2 teaspoon of the cinnamon. Sprinkle evenly into each tortilla.
  • 4
    Bake about 7 minutes or until light golden brown. Remove from cookie sheet to cooling rack; cool completely, 5 to 10 minutes.
  • 5
    Meanwhile, let 1 pint vanilla ice cream or frozen yogurt stand at room temperature about 5 minutes to soften. Stir remaining 1 teaspoon cinnamon into ice cream. Return to freezer until ready to serve.
  • 6
    To assemble dessert tacos, place 2 small scoops ice cream in each tortilla. Top each with whipped cream and a sprinkle of cinnamon.

Expert Tips

Serve with chocolate or caramel sauce to make a sundae.

For a more authentic flavor, add a honey drizzle before baking the tortillas.

Nutrition Information

No nutrition information available for this recipe

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