Taco Bowl Recipe
Love taco salads? Make our taco bowl recipe with lettuce and taco meat in a baked flour tortilla shell. All of the taco toppings you love, served in an edible bowl.
Servings: 4
Calories: 540kcal
Ingredients
- 4 8-9" flour tortillas
- cooking spray
- 1 pound lean ground beef
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt and black pepper adjusted to taste
- 1/4 cup water
- 1 tablespoon tomato paste
- 1 can black beans drained and rinsed, 15 ounces
- 4 cups romaine lettuce chopped
- 1 cup pico de gallo
- 1/2 cup sour cream
- 1/2 cup guacamole
- 1/2 cup cheddar cheese shredded
Instructions
- Preheat the oven to 375°F (190°C). Spray both sides of each tortilla with cooking spray. 4 8-9" flour tortillas, cooking spray
- Place each tortilla on a piece of aluminum foil that is slightly larger than the tortilla. Place a small, oven-safe bowl in the center of the tortilla and begin to shape the tortilla in a bowl shape around the dish, using the foil for support. Do this to all four tortillas and place on a baking sheet. Bake for 7-8 minutes or until golden and crispy. Remove from the foil and allow to cool on a wire rack.
- In a large skillet over medium-high heat, cook the beef with the chili powder, smoked paprika, cumin, onion powder, garlic powder, salt and pepper until fully cooked, about 6-7 minutes. 1 pound lean ground beef, 2 teaspoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, salt and black pepper
- Stir in the water and tomato paste until evenly incorporated. Remove from heat and gently fold the black beans into the beaf mixture. 1/4 cup water, 1 tablespoon tomato paste, 1 can black beans
- Begin to assemble the taco salad bowls by adding a cup of shredded romaine lettuce to each bowl. Next, add 1/4 of the beef and bean mixture to each bowl. 4 cups romaine lettuce
- Top with Pico de Gallo, sour cream, guacamole, and shredded cheddar cheese. 1 cup pico de gallo, 1/2 cup sour cream, 1/2 cup guacamole, 1/2 cup cheddar cheese
Notes
- Make long-grain rice (white rice or brown rice) for a taco rice bowls. You can even use cauliflower rice for a low-carb version.
- For more flavor, top with fresh cilantro, hot sauce or lime juice.
Nutrition
Calories: 540kcal | Carbohydrates: 46g | Protein: 38g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 101mg | Sodium: 852mg | Potassium: 1054mg | Fiber: 10g | Sugar: 9g | Vitamin A: 5340IU | Vitamin C: 9mg | Calcium: 231mg | Iron: 7mg