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Churro Taco Bowls

A delicious and surprisingly simple Mexican inspired dessert - Crisp sweet cinnamon taco bowls to serve with Mexican hot chocolate (chocolate and cinnamon) and Margarita (lime, Tequila and orange liqueur) ice creams.
Active Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 bowls


  • 8 Old El Paso Stand 'N' Stuff Taco Bowls
  • 4 tbsp caster sugar
  • 1 tsp cinnamon
  • 20 g butter


  • Pre-heat your oven to 200ºC/180ºC fan.
  • Line a large flat baking tray with tin foil or a non-stick baking sheet.
  • Put the caster sugar (4 tbsp) and cinnamon (1 tsp) into a large shallow bowl or plate and mix until fully combined.
  • Melt your butter (20g) in a saucepan over a low heat and once fully melted pop it into a small bowl.
  • Brush the outside of the taco bowl with butter and roll it in the sugar and cinnamon until fully coated. Place it onto your baking tray and repeat until all 8 bowls are coated.
  • Put your baking tray into the oven and bake for 10 minutes.
  • Once cooked remove from the oven and leave to cool before serving (if you're not using them immediately then pop them into an airtight container until needed).


Serving: 1bowl | Calories: 125kcal | Carbohydrates: 20.8g | Protein: 2.1g | Fat: 3.4g | Saturated Fat: 1.5g | Sodium: 80mg | Fiber: 1g | Sugar: 7.9g

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

Course: Dessert
Cuisine: Mexican
Author: Charlotte Oates