Crispy cinnamon-sugar taco shells filled with warm apple pie filling, topped with whipped cream and caramel. A fun and easy dessert perfect for fall!

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🧾 Ingredients

• 6 street taco flour tortillas (4.5-inch size)

• ⅓ cup salted butter, melted

• ¾ cup vanilla wafer crumbs, finely crushed

• 1 tsp ground cinnamon (or apple pie spice)

• 1 (20 oz) can apple pie filling

• ¼ cup heavy cream

• Whipped cream (optional)

• Caramel sauce (optional)

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👩‍🍳 Instructions

1. Preheat oven to 400°F. Turn a muffin tin upside down.

2. In a shallow bowl, place melted butter. In another bowl, mix crushed vanilla wafers and cinnamon.

3. Dip each tortilla in butter, then coat both sides in crumb mixture.

4. Drape tortillas between muffin tin cups (upside down) to form taco shapes.

5. Bake for 10 minutes or until golden and crispy. Let cool.

6. Heat apple pie filling in a saucepan over medium heat until bubbling. Remove from heat and stir in heavy cream.

7. Fill each cooled taco shell with the warm apple pie mixture.

8. Top with whipped cream and caramel sauce, if desired.

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🍽 Servings: 6

Prep Time: 20 min | Cook Time: 10 min | Calories per serving: ~286 kcal