Stand N' Stuff
Bananas Foster Mini Taco Bowls
35

MINS

12 AMIGOS

8 Ingredients

35

MINS

12 AMIGOS

8 Ingredients

12x

 tortillas
Ingredients

• 1 package Old El Paso™ Taco Bowls™ regular soft flour tortillas • 1/2 cup caramel sauce • 2 teaspoons dark rum • Vegetable oil for deep frying • 2 tablespoons coarse white sugar • 2 tablespoons butter • 3 bananas, each cut into 12 slices • 3/4 cup vanilla ice cream

how to do
  1. In deep fat fryer or heavy saucepan, heat 2 inches oil to 350°F. Add sugar to gallon-size resealable food-storage plastic bag.

  2. Fry bowls in batches in hot oil 1 minute on each side, using tongs to turn bowls halfway through, until lightly brown all over. Drain bowls upside down on paper towel- lined cookie sheet until slightly cool. If middles of bowls are puffed, gently press down with back of spoon. Toss 4 bowls at a time in sugar to coat. Remove to cooling rack to cool completely.

  3. In 10-inch nonstick skillet, melt butter over medium-high heat. Add banana slices, and cook 1 minute while gently stirring. Add 1/4 cup of the rum caramel; stir to coat, and remove from heat. Divide bananas mixture among fried bowls; top with small scoop (about 1 tablespoon) ice cream, and drizzle with remaining caramel.