These easy biscuit taco bowls taste good and are a fluffier version of a baked tostada.
Preheat oven to 400°F. Turn a muffin pan upside down and spray with nonstick cooking spray.
Slice the biscuits in half lengthwise (as if you were making a sandwich) to make 16 slices.
Wrap each slice over one section of the inverted muffin pan. Bake for 10-18 minutes or until golden brown and cooked through. Cool at least 10 minutes before removing.
Fill with your favorite taco toppings and serve.
All images and text ©Dorothy Kern for © Easy Good Ideas. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.