Best Mini Taco Bowls Recipes

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OVEN-BAKED BACON-CHICKEN-CHIPOTLE RANCH MINI TACO BOWLS



Oven-Baked Bacon-Chicken-Chipotle Ranch Mini Taco Bowls image

Enjoy the flavors of bacon, chicken, ranch and chipotle all in one bite in these easy mini taco boats.

Provided by Stephanie Wise

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 9

4 slices thick-sliced bacon
3 large boneless skinless chicken breasts, cut into 1-inch cubes
2 tablespoons ranch seasoning & salad dressing mix
1 to 2 teaspoons chipotle chili powder
1 package Old El Paso™ Tortilla Bowls Mini Soft Flour Tortillas
3/4 cup shredded Monterey Jack cheese (3 oz)
Chopped tomatoes, red onion, cilantro, as desired
1/4 cup ranch dressing
1/2 to 1 teaspoon chipotle chili powder

Steps:

  • Heat oven to 350°F. Line cookie sheet with foil.
  • In 10-inch nonstick skillet, cook bacon over medium heat about 10 minutes or until crisp. Transfer to paper towel-lined plate to cool; crumble into small pieces.
  • Drain most of drippings from skillet (don't wipe out skillet); return skillet to stovetop over medium heat. In large bowl, toss chicken with ranch seasoning and 1 to 2 teaspoons chipotle chili powder. Transfer chicken to skillet; chicken 10 to 12 minutes or until no longer pink in center.
  • Place boats on cookie sheet. Divide chicken mixture evenly among boats. Top with shredded cheese.
  • Bake about 10 minutes or until cheese is melted and boats are lightly toasted. Top with crumbled bacon, chopped tomatoes, red onion and cilantro.
  • In small bowl, mix Chipotle Ranch Dressing ingredients. Drizzle over tacos just before serving.

Nutrition Facts : Calories 490, Carbohydrate 24 g, Cholesterol 115 mg, Fat 3, Fiber 1 g, Protein 43 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 3 g, TransFat 0 g

MINI BEEF TACO BOWLS



Mini Beef Taco Bowls image

Give the kids an eyeful of these Mini Beef Taco Bowls and they'll dig taco night even more. These beef taco bowls have a mouthful of beef, cheese and more.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 4 servings

Number Of Ingredients 7

8 flour tortillas (6 inch), warmed
1 lb. extra-lean ground beef
1 cup TACO BELL® Thick & Chunky Salsa
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
2 cups chopped lettuce
1 tomato, chopped
1/4 cup KRAFT Classic Ranch Dressing

Steps:

  • Heat oven to 350°F.
  • Line 8 muffin cups with tortillas. Carefully fold back edges of tortillas to leave openings in centers for the filling.
  • Bake 10 min. Meanwhile, brown meat in large skillet; drain. Return meat to skillet.
  • Add salsa to meat; mix well. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally. Spoon into tortilla bowls. Top with remaining ingredients.

Nutrition Facts : Calories 450, Fat 18 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 1130 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g

MINI TACO BOWLS



Mini Taco Bowls image

2 Taco Bowls per serving WW point+ - 5 points **Great with sour cream and guacamole. (for addition points) www.emilybites.com

Provided by Jennifer Vitone

Categories     Tacos & Burritos

Number Of Ingredients 9

6 6" tortillas (mission extra thin yellow corn tortillas)
cooking spray
1/2 lb lean ground beef
1/2 packet of taco seasoning
1/3 c water
3 Tbsp reduced fat shredded mexican cheese
6 tsp taco sauce (ortega)
shredded lettuce
6 grape tomatoes, quartered

Steps:

  • 1. Preheat oven to 375.
  • 2. Sprinkle each tortilla lightly with water and stack them on a plate. Cover the top with another plate turned upside down and microwave the tortillas for 1 minute or until warm. Turn two 12 cup muffin pans upside down. Mist each side of a tortilla lightly with cooking spray and center it in the space between 4 muffin cups, creating a bowl. Repeat with the 5 remaining tortillas, forming 3 bowls on each tin. Bake in the oven for 8-10 minutes.
  • 3. While the tortilla bowls are baking, spray a large skillet with cooking spray and add the ground beef and brown. Add 1/3 cup water and taco seasoning, bring to a boil and then reduce heat to simmer 3-4 minutes.
  • 4. Let the tortilla bowls cool for a few minutes after removing them from the oven. In each bowl, layer 1/4 cup meat, 1 TBSP cheese, 1 TSP taco sauce, 4 quarters of grape tomato and some shredded lettuce.

MINI SHRIMP TACO BOWLS



Mini Shrimp Taco Bowls image

No need to buy a special bag of chips to make these Mini Shrimp Taco Bowls. Find out how to do it with 6-inch tortillas.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 4 servings

Number Of Ingredients 9

1 lb. of small uncooked shrimp, peeled, deveined
2 Tbsp. of TACO BELL® Taco Seasoning Mix
1/2 tsp. of chipotle chile pepper powder
8 (6-inch) corn tortilla s
1/2 cup of KRAFT 2% Milk Shredded Mild Cheddar Cheese
2 cups of shredded iceberg lettuce
10 cherry tomatoes, sliced
1 avocado, diced
1/4 cup of KRAFT Mango Chipotle Vinaigrette Dressing

Steps:

  • For the tortillas, you will need a set of molds for baking tortillas or large muffin pan. Preheat the oven to 400°F. Place the tortillas in the molds, if necessary fold the corners. Bake between 7 to 10 minutes, set aside to cool (in the mold).
  • For the shrimp, put in a medium bowl with a lid. Season them with the Taco Bell Taco Seasoning Mix and chipotle chile pepper powder. Cover the shrimp and let marinate for 30 minutes.
  • Heat a skillet over medium heat and spray with cooking spray. Add the shrimp and cook for 8-10 minutes. Stir the shrimp constantly to ensure they're cooked evenly. Remove from skillet.
  • Fill each bowl with lettuce, tomato, avocado and shrimp. Drizzle each bowl with dressing.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

MINI TACO BOWLS



MINI TACO BOWLS image

Categories     Beef     Dinner

Yield 3 servings

Number Of Ingredients 9

6 - 6" Tortillas (I used Mission Extra Thin Yellow Corn Tortillas)
Cooking Spray
½ lb Extra Lean Ground Turkey (I used Jennie-O) OR 95% Lean Ground Beef
½ packet of Taco Seasoning (I used Old El Paso)
1/3 c water
3 T Reduced Fat Shredded Mexican Cheese (I used Weight Watchers brand)
6 t Taco Sauce (I used Ortega)
Shredded Lettuce
6 Grape Tomatoes, quartered

Steps:

  • 1. Preheat the oven to 375. 2. Sprinkle each tortilla lightly with water and stack them on a plate. Cover the top with another plate turned upside down and microwave the tortillas for 1 minute or until warm. Turn two 12 cup muffin pans upside down. Mist each side of a tortilla lightly with cooking spray and center it in the space between 4 muffin cups, creating a bowl. Repeat with the 5 remaining tortillas, forming 3 bowls on each tin (as pictured above). Bake in the oven for 8-10 minutes. 3. While the tortilla bowls are baking, spray a large skillet with cooking spray and add the ground turkey or beef and brown. Add 1/3 c water and taco seasoning, bring to a boil and then reduce heat to simmer 3-4 minutes. 4. Let the tortilla bowls cool for a few minutes after removing them from the oven. In each bowl, layer ¼ c meat, 1 T cheese, 1 t taco sauce, 4 quarters of grape tomato and some shredded lettuce (in any order you choose). Yields 3 (2 taco) servings. Weight Watchers Points Plus: 5 per serving. The points per 2 taco serving remain the same whether using the extra lean ground turkey or the 95% lean ground beef.

MINI BEEF TACO BOWLS



Mini Beef Taco Bowls image

Give the kids an eyeful of these Mini Beef Taco Bowls and they'll dig taco night even more. These beef taco bowls have a mouthful of beef, cheese and more.

Provided by @MakeItYours

Number Of Ingredients 7

8 flour tortillas (6 inch), warmed
1 lb. extra-lean ground beef
1 cup TACO BELL® Thick & Chunky Salsa
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
2 cups chopped lettuce
1 tomato, chopped
1/4 cup KRAFT Classic Ranch Dressing

Steps:

  • Heat oven to 350°F.
  • Line 8 muffin cups with tortillas. Carefully fold back edges of tortillas to leave openings in centers for the filling.
  • Bake 10 min. Meanwhile, brown meat in large skillet; drain. Return meat to skillet.
  • Add salsa to meat; mix well. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally. Spoon into tortilla bowls. Top with remaining ingredients.

VELVEETA® TASTY BAKED MINI TACO BOWLS



VELVEETA® Tasty Baked Mini Taco Bowls image

Try VELVEETA® Tasty Baked Mini Taco Bowls the next time you make dinner. These mini taco bowls are almost as fun to make as they are to eat!

Provided by My Food and Family

Categories     Home

Number Of Ingredients 7

8 flour tortillas (6 inch), warmed
1 lb. lean ground beef
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1 VELVEETA Fresh Packs (4 oz.), cut into 1/2-inch cubes
2 Tbsp. milk
2 cups shredded lettuce
1/2 cup chopped tomatoes

Steps:

  • Heat oven to 350ºF.
  • Line 8 muffin pan cups with tortillas. Carefully fold back edges of tortillas to leave openings in centers for the filling. Bake 10 min.
  • Meanwhile, cook meat in large skillet with taco seasoning mix as directed on package.
  • Microwave VELVEETA and milk in microwaveable bowl on HIGH 1 or 2 min. or until VELVEETA is completely melted and mixture is well blended, stirring every 30 sec.
  • Transfer tortillas to serving plates; fill with lettuce and meat mixture. Drizzle with VELVEETA sauce; top with tomatoes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

MINI TACO BOWLS



Mini Taco Bowls image

These bite size bowls are perfect for serving guests at your next party or a fun dinner for the kids!

Provided by LINDA BAILEY @miffed13

Categories     Cheese Appetizers

Number Of Ingredients 6

1 (16oz) package(s) original roll sausage
12 - 6" flour tortillas
1 tablespoon(s) chili powder
2 teaspoon(s) cumin
1/2 teaspoon(s) paprika
1/4 teaspoon(s) oregano

Steps:

  • Preheat oven to 400F. Microwave all tortillas for 30 seconds to soften. Fit each into one muffin pan cup. Bake for 5 to 7 minutes or until golden brown. Set aside.
  • In medium skillet over medium heat, crumble and cook sausage until browned. Stir in chili powder, cumin, paprika and oregano. Remove from heat.
  • Spoon 2 to 3 tablespoons sausage mixture into each tortilla cup and add your favorite toppings. Toppings: shredded lettuce, shredded cheese, diced tomato, sour cream, salsa, diced avocado.

MINI TACO BOWLS



Mini Taco Bowls image

These are so easy and so fun, every one can add there own toppings or you can prepare them and place on a platter. Top with sour cream if desired

Provided by Gail Herbest

Categories     Tacos & Burritos

Time 15m

Number Of Ingredients 3

ground beef, seasoned with your favorite taco seasoning, fried and drained
shredded lettuce,diced tomatoes, salsa, refried beans, shredded cheese, anything you would like on your taco
scooped shaped tostito chips

Steps:

  • 1. fry hamburger with seasoning as you normally would for tacos, Just before filling warm chip bowls in preheated oven (400) for 3-4 minutes
  • 2. Place small amount of fried meat into individual tortilla cups top with lettuce, tomato, salsa, cheese or your favorite taco fixings. place on platter and serve
  • 3. You can make as few or as many as you want, depending on how many people your cooking for :-)

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