WEEKDAY MEAL-PREP TURKEY TACO BOWLS RECIPE BY TASTY
Here's what you need: oil, red bell pepper, yellow bell pepper, large red onion, salt, pepper, ground turkey, taco seasoning, diced tomato, rice, black beans, corn, salsa, lime, cheddar cheese, fresh cilantro
Provided by Scott Loitsch
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-high heat.
- Add the peppers and onions and season with salt and pepper, to taste. Cook, stirring occasionally, until vegetables have softened. Remove from pan, set aside.
- Add ground turkey to hot skillet. Break apart with a wooden spoon to separate.
- Season with taco seasoning, stir, cooking until meat has browned and cooked through.
- Stir in tomatoes. Bring to a gentle simmer for about 5 minutes. Remove from heat.
- To assemble the taco bowls, add a base of rice to 4 food storage containers. Top each with a scoop of black beans, corn, salsa, cheddar cheese, cooked peppers and onions, and taco meat. Garnish with fresh cilantro and a lime wedge.
- Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
- Enjoy!
Nutrition Facts : Calories 617 calories, Carbohydrate 85 grams, Fat 16 grams, Fiber 15 grams, Protein 35 grams, Sugar 19 grams
TACO BOWLS
When it's done slow-cooking, this beef shreds like a dream. We make it often, because it's super easy to customize with fun, fresh and healthy toppings. -Hope Wasylenki, Gahanna, Ohio
Provided by Taste of Home
Categories Dinner
Time 7h15m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Place beef and broth in a 5-qt. slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove beef; discard juices. Return beef to slow cooker; shred with 2 forks., In a large skillet, heat oil over medium heat; saute onion and jalapeno until softened, 3-4 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in tomatoes and salsa; bring to a boil. Add to beef, stirring to combine. Cook, covered, on high for 1 hour or until flavors are blended., For each serving, place 1/2 cup rice in a soup bowl. Top with beef mixture, beans and pico de gallo. Serve with optional ingredients as desired., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 389 calories, Fat 13g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 550mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges
CHICKEN TACO BOWLS WITH PINTO BEANS AND RICE
Get ready for Cinco de Mayo or any other time with these taco shell bowls filled with chicken strips, pico de gallo, and UNCLE BEN'S® READY RICE® Mexican Style Pinto Beans & Rice for an easy and fun night dinner.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place each tortilla in a non-stick tortilla bowl maker; bake for 12 minutes. Allow to cool and remove from bowl maker.
- Prepare chicken strips according to package directions.
- Prepare rice according to package directions.
- Divide chicken strips, beans and rice, and pico de gallo among the tortilla bowls. Garnish with shredded cheese, avocado slices, and jalapeno slices. Top with avocado ranch dressing.
Nutrition Facts : Calories 532.6 calories, Carbohydrate 48.4 g, Cholesterol 56.4 mg, Fat 26.4 g, Fiber 6.6 g, Protein 25.6 g, SaturatedFat 6.4 g, Sodium 1225.3 mg, Sugar 3.8 g
TACO CHICKEN BOWLS
The original recipe is from the blogsite Budget Bytes. See below an alternate method to cook in the oven.
Provided by gailanng
Categories One Dish Meal
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Add all ingredients from the "base" to the slow cooker along with 1/4 cup of water. Stir to combine making sure the chicken is covered with the mixture. Secure the lid of the slow cooker and cook on low for 8 hours.
- Near the end of the cooking time, cook the two cups of rice according to the package directions
- After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese, green onions and fresh cilantro.
- ALTERNATE METHOD:.
- Combine all ingredients from the "base" list to a glass casserole dish, sprayed with cooking spray. Cover chicken breasts in mixture and bake at 425 degrees for 30-40 minute or until chicken is thoroughly cooked. Remove chicken to a cutting board when cook time is up and shred with two forks. Return shredded chicken to casserole dish and combine with other cooked ingredients. Serve by spooning cooked rice into a bowl and topping with chicken mixture. Garnish with shredded cheese, green onions and cilantro.
SONORAN TACO POWER BOWLS
Rice, beans, corn, and zucchini are served in bowls and topped with avocado, radishes and other veggies, salsa and a squeeze of lime juice.
Provided by HORMEL NATURAL CHOICE
Categories Meat and Poultry Recipes Pork
Time 20m
Yield 2
Number Of Ingredients 12
Steps:
- Cook bacon in a large, deep skillet over medium heat until crisp; remove from pan and drain on paper toweling.
- Add zucchini to skillet; cook and stir over medium-high heat about 3 minutes or until crisp-tender. Add rice, beans, and corn to pan. Cook and stir until heated through.
- Spoon rice and bean mixture into 2 large bowls. Top with turkey, bacon, avocado, radish, green onion, and cilantro. Top with salsa and a squeeze of lime.
Nutrition Facts : Calories 640.1 calories, Carbohydrate 85.2 g, Cholesterol 44.1 mg, Fat 22 g, Fiber 18 g, Protein 29.2 g, SaturatedFat 4.2 g, Sodium 1254.8 mg, Sugar 6.4 g
SHREDDED BEEF CHILLI TACO BOWLS
Serve these crunchy taco bowls with a choice of toppings for a flavour-packed crowd-pleaser. You won't need plates - just lots of napkins
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course, Supper
Time 6h15m
Number Of Ingredients 12
Steps:
- Heat oven to 170C /150C fan/gas 4. Tip the beef stock, spices, garlic, passata and chilli paste (or tomato purée, if using) into a large flameproof casserole dish and season. Place on a medium heat, bring to a simmer, then add the beef and coat in the sauce. Cover and braise in the oven for 5-6 hrs, or until the beef is really tender. Remove from the oven and leave to rest for around 30 mins.
- Using two forks, shred the beef into the sauce. Until this point, the dish can be prepared up to three days ahead - the flavours will improve over time. To reheat, stir in the beans and place on a low heat, then squeeze in the lime juice and keep warm on a low heat or in a low oven. Stir through the coriander just before serving.
- To make the taco bowls, heat oven to 190C/170C fan/ gas 5. Brush each tortilla with a little oil, then tuck into a small ovenproof bowl or pudding basin and hold in place with a ball of foil. Cook for 8-12 mins until crisp. This can be done in batches if needed. If cooking ahead, leave to cool and keep in a large airtight container overnight. To serve, half-fill the tacos with the red cabbage & pickled chilli slaw, top with the chilli and sprinkle with your choice of toppings.
Nutrition Facts : Calories 741 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 23 grams sugar, Fiber 15 grams fiber, Protein 52 grams protein, Sodium 1.4 milligram of sodium
OVEN-BAKED BACON-CHICKEN-CHIPOTLE RANCH MINI TACO BOWLS
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
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
TURKEY TACO BOWLS
Provided by Catherine McCord
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a large skillet over medium-high heat. Add the oil and cook the onions and garlic, stirring, for 3 minutes. Add the ground turkey and cook, breaking it up into pieces with a wooden spoon, for 3 minutes.
- Add the bell pepper, taco seasoning and salt and cook, stirring, until the turkey is cooked through, 2 to 3 minutes. Stir in the cilantro and lime juice and set aside.
- To serve, divide the lettuce among individual bowls, then top each with the turkey mixture, black beans, cheese, tomatoes and chips. Top the taco bowls with sour cream, salsa, guacamole and hot sauce. Alternatively, place all of the toppings in separate bowls for a fun DIY meal!
TACO BOWLS WITH GUAC-A-SALSA SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Lightly crush the chips by popping open the bag and giving the chips a few light whacks with a frying pan ¿ careful that they don't fly out of the sack! Hold the bag loosely at the top with 1 hand while you crush the chips with the other.
- Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil ¿ 2 turns of the pan. Add the beef to the skillet, brown and crumble it, 5 minutes. To the browned meat, add half the jalapeno peppers, 3/4 of the chopped onions and all of the garlic. Season the meat with cumin, chili powder, salt and pepper. Cook together 5 minutes more, then add the water and reduce heat to low. Adjust salt, to taste.
- Halve and separate the avocados. Remove pit with a spoon. With the skin in tact, using a small knife, dice the avocado while still in the skin. Scoop out the diced flesh and place in a bowl. Combine tomatoes, remaining onions, jalapenos, and cilantro gently with avocado and dress the salad with the juice of 1 lemon, extra-virgin olive oil, and salt, to your taste.
- Layer a 1 or 2 handfuls of chips in soup or chili bowls and top with a handful of cheese. Fill bowls with taco meat and top with more cheese, then mound up some salad on top and serve.
INSTANT POT® TACO BOWLS
Pressure cooking beef stew meat with taco seasoning allows for tender chunks of beef which can be used for taco bowls. It makes enough for a week of prepped lunches. Garnish with salsa, sour cream, avocado, and cilantro before serving.
Provided by thedailygourmet
Categories Everyday Cooking
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil. Add beef and cook until browned, about 3 minutes per side. Add onion, taco seasoning, 1/4 cup water, and garlic salt. Stir to combine.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, bring 2 1/2 cups water to a boil in a large saucepan. Add rice and stir for 1 minute. Cover saucepan tightly. Reduce heat to a simmer and cook until rice is tender, 20 to 25 minutes. Remove from heat and let cool completely.
- Release pressure naturally according to manufacturer's instructions, 10 to 40 minutes. Let cool completely.
- Divide beef and rice among 6 reusable containers. Top with equal amounts of black beans, corn, and Cheddar cheese. Cover and refrigerate.
Nutrition Facts : Calories 792.4 calories, Carbohydrate 68 g, Cholesterol 122.7 mg, Fat 38.2 g, Fiber 6.5 g, Protein 44.4 g, SaturatedFat 16.8 g, Sodium 2577.5 mg, Sugar 4.9 g
SLOW COOKER CHICKEN TACO BOWLS
Make taco night easy night with these slow cooker chicken taco bowls! Made naturally gluten free with homemade low-sodium taco seasoning and layered with fresh vegetables, this low-calorie dinner is one everyone will love, especially the cook! Assemble bowls, add optional toppings, and devour!
Provided by Megan Olson
Categories World Cuisine Recipes Latin American Mexican
Time 6h50m
Yield 6
Number Of Ingredients 11
Steps:
- Combine onion powder, cumin, oregano, chili powder, and paprika together in a bowl to create taco seasoning.
- Place chicken breasts in the bottom of a slow cooker. Add green bell pepper, red bell pepper, salt, pepper, and taco seasoning. Pour in broth, ensuring chicken is just covered in liquid.
- Set slow cooker to Low; cook for 6 hours.
- Break up chicken breasts with a wooden spoon. Add beans; cook on Low for 30 minutes more.
Nutrition Facts : Calories 236.4 calories, Carbohydrate 27.3 g, Cholesterol 44.4 mg, Fat 2.6 g, Fiber 10.9 g, Protein 26 g, SaturatedFat 0.8 g, Sodium 649.8 mg, Sugar 2 g
GRILLED CHICKEN TACO BOWLS
These easy weeknight grilled chicken bowls with black bean salsa and zipped-up ranch dressing can feed your family fast!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Heat gas or charcoal grill. In medium bowl, stir tomatoes, black beans and green onions; set aside. In small bowl, stir 1/4 cup of the taco sauce (from dinner kit) and ranch dressing until well blended; set aside.
- Brush oil on chicken breasts; sprinkle with 2 tablespoons of the seasoning mix (from dinner kit), and coat on all sides. Place chicken on direct heat of grill over medium heat. Cover grill; cook 12 to 15 minutes, turning occasionally, until juice of chicken is clear when center of thickest part is cut (165°F). Brush chicken with 2 tablespoons of taco sauce (from dinner kit) during last 2 minutes of cooking. Remove from grill, and cut into cubes.
- Meanwhile, heat tortillas (from dinner kit) as directed on package. To serve, spoon grilled chicken and salsa into tortillas. Top with cheese, taco ranch dressing, avocado and cilantro. Garnish with lime.
Nutrition Facts : Calories 670, Carbohydrate 55 g, Cholesterol 100 mg, Fat 2 1/2, Fiber 12 g, Protein 45 g, SaturatedFat 8 g, ServingSize 2 Taco Bowls, Sodium 1400 mg, Sugar 1 g, TransFat 0 g
SLOW-COOKER CHIPOTLE CHICKEN TACO BOWLS WITH CORN-JALAPEñO SALSA
Whether it's Taco Tuesday or just a regular weeknight, this easy set-and-forget dinner is just what your family is craving. Soft tortilla bowls are filled with slow-cooked, shredded chipotle chicken, then topped in Cotija cheese and sweet corn-jalapeño salsa. Dinner, done!
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h15m
Yield 8
Number Of Ingredients 14
Steps:
- Spray 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Sprinkle seasoning mix over chicken. Add canned tomatoes, yellow onions and garlic to slow cooker. Cover; cook on High heat setting 3 to 4 hours or until chicken is tender. Transfer chicken to cutting board; shred with two forks. Return to slow cooker, and stir.
- Meanwhile, in medium bowl, stir together Salsa ingredients.
- Heat tortilla bowls as directed on package. Using slotted spoon or tongs, lift chicken out of cooking liquid; divide chicken and salsa among tortillas bowls. Sprinkle Cotija cheese on top.
Nutrition Facts : Calories 300, Carbohydrate 24 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 1 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Taco Bowl, Sodium 720 mg, Sugar 3 g, TransFat 0 g
LOADED CHICKEN TACO BOWLS
Turn any day into a fiesta day with our Loaded Chicken Taco Bowls. Loaded Chicken Taco Bowls are literally loaded with great tasting ingredients.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Place 2 (12-cup) muffin pans upside-down on work surface. Press 3 warmed tortillas into spaces between muffin cups in each pan to make bowls.
- Bake 10 min. or until lightly browned; cool slightly.
- Fill tortilla bowls with remaining ingredients just before serving.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 680 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 2 g, Protein 15 g
TACO BELL FIESTA BOWLS-COPYCAT
If you liked the Taco Bell Fiesta Bowls, then this is right up your alley. Easy peasy to make with boxed and prepared items. I also use this recipe to use up leftover chili.
Provided by MakeDollarHoller
Categories Mexican
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare rice according to package directions.
- Spoon chili into 8 inch square baking dish'.
- Cut up the tamales into 1 inch pieces. Top the chili with the tamales.
- Heat mixture (covered) in microwave for 4 minutes on high.
- Add the rice and cheese on top and finish microwaving until the cheese melts on top-3 minutes on high.
Nutrition Facts : Calories 137.6, Fat 6, SaturatedFat 2.5, Cholesterol 18.1, Sodium 560.1, Carbohydrate 16.7, Fiber 5.9, Sugar 4, Protein 7
FISH TACO BOWLS
Fish tacos are a summer staple for me, but these fish taco bowls are a quick dinner you can make year-round. Instead of the standard breading procedure, lime juice is brushed onto the fish before pressing into the breadcrumbs. This adds flavor and helps the crumbs stick in a lighter way!
Provided by Gabriela Rodiles
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Whisk together the breadcrumbs, 1 teaspoon each of the cumin and garlic salt, 1/4 teaspoon cayenne, 1/2 teaspoon kosher salt and a few grinds of black pepper in a shallow bowl or pie plate.
- Cut the cod crosswise into 6 equal pieces. Brush each piece all over with the juice of 2 limes. Firmly press each fish piece into the breadcrumb mixture, turning to coat on all sides. Transfer to a baking sheet.
- Heat the olive oil in a large skillet over medium-low heat. Add the breaded fish and cook, flipping once, until the breadcrumbs are golden brown and the fish flakes easily with a fork, 8 to 9 minutes.
- Meanwhile, stir together the yogurt, cilantro, remaining 1/4 teaspoon each cumin and garlic salt, remaining pinch of cayenne, the juice of the remaining lime and 2 tablespoons water in a large bowl until smooth. Add the coleslaw mix and toss until well coated.
- Divide the coleslaw among 2 serving bowls. Top with the cod, mango and pepitas and garnish with more cilantro. Serve with lime wedges.
INSTANT POT® PORK CARNITAS TACO BOWLS WITH PICKLED ONIONS
Craving an authentic carnitas taco, but don't have time to slow-cook pork all day? Thanks to the Instant Pot® and just the right kind of seasoning, juicy and tender pork shoulder can be made in a snap. These tasty bowls are topped with Cotija cheese, tangy quick-pickled red onions, avocado, cilantro and a delicious tomatillo sauce.
Provided by Betty Crocker Kitchens
Time 2h30m
Yield 16
Number Of Ingredients 17
Steps:
- On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add pork; sear 3 to 5 minutes on all sides until browned. Add yellow onions and garlic; cook 3 to 4 minutes, stirring occasionally, until vegetables are softened. Select CANCEL; stir in 3/4 cup tomatillo salsa and seasoning mix.
- Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 90 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally.
- Transfer pork to cutting board; shred with two forks. Reserve 1/2 cup cooking liquid. Discard remaining cooking liquid. Return pork, reserved cooking liquid and lime juice to the insert. Stir to combine.
- Meanwhile, beat water, vinegar, sugar and salt in medium bowl with whisk until sugar and salt dissolve. Add red onion; toss to coat. Let stand at room temperature 1 hour. Cover and refrigerate until ready to use. Drain before using.
- Heat tortilla bowls as directed on package. Using slotted spoon or tongs, lift pork out of cooking liquid; divide among tortilla bowls. Top with remaining tomatillo salsa, pickled onions, Cotija cheese, avocados and cilantro.
Nutrition Facts : Calories 310, Carbohydrate 19 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 7 g, ServingSize 1 Taco Bowl, Sodium 650 mg, Sugar 2 g, TransFat 0 g
RAMEN TACO BOWLS
Make and share this Ramen Taco Bowls recipe from Food.com.
Provided by Neta7853
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cook hamburger and onion until meat is no longer pink; drain off fat.
- Stir in tomatoes, taco seasoning and water.
- Bring to a boil.
- Add ramen noodles and cook and stir for 3 to 5 minutes or until noodles are tender.
- Spoon into bowls and sprinkle with cheese and tortilla chips. Serve with sour cream and salsa for additional garnish.
Nutrition Facts : Calories 483.6, Fat 23.8, SaturatedFat 11.1, Cholesterol 91, Sodium 1362.1, Carbohydrate 34.9, Fiber 2.6, Sugar 4.2, Protein 31.6
MINI BEEF TACO BOWLS
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
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
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
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.
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