Taco Bowls


Most people have tacos quite often; some even make tacos every week. I for one get tired of eating the exact same meal over and over but at the same time making new and creative recipes every night can be overwhelming. One way to get around this is to take something your family likes, such as tacos and make it different each time. I change the meat around; there is ground beef, ground turkey, shredded chicken, shredded beef or shredded pork. Sometimes we have soft shells, sometimes hard shells and sometimes we use taco bowls. Taco bowls are similar to a fried taco salad shell but the lettuce ratio is much less than in an actual salad and of course the shell is not fried.

Preheat oven to 400 degrees. Find an oven proof bowl or dish that will mold your tortilla into the shape you desire. Spray the inside of the dish with cooking spray followed by both sides of each tortilla, gently press one tortilla into the dish making sure the sides are tucked nicely.

Place your dish in the oven; make sure to check on it after 5 minutes or so and continuing to check every few minutes until the tortilla browns slightly. We barely had color on ours and they were plenty crispy, it took about 10 minutes for each one. Carefully take the tortilla out of the dish and place on a cooling rack, and then place your next tortilla inside the dish and then the oven.


Meanwhile brown the meat and add the seasoning as you would to make tacos. Add the black beans and heat to a simmer, if your tortillas are not done keep the taco meat mixture on low. Place one tortilla on each plate; add a quarter of the mixture to the bottom of each tortilla to form a base. We added lettuce, chopped tomatoes, avocado, cheese, sour cream, salsa and ranch dressing to ours and they were really good.


Much Love, Aislinn and Emily

This entry was posted in 5 ingredients or less, dinners, low cal, low fat, mexican, Quick and Easy, veggies and tagged , , , , , , , , , . Bookmark the permalink.

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