Everybody likes nachos, and everybody was tickled by the idea of making nacho bowls — what was accompliced by resting greased tortillals through the raised cups on the bottom of muffin tins. This was problematic for several reasons: First, crispness was best achieved once they were burnt. Additionally, tortillas that fit amidst the cups on the bottom of a muffin tin turn out tiny bowls. Also, it is not best to have bowls that are more tipsy than those that engorge them.
On the positive, everybody loves nachos, and with marvelous luck of a few crisped without dark carbon-ation, a single fork strike shattered the bowl into a nacho mess, but with perfectly sized chips: