Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, mini taco bowls. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Mini Taco Bowls is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Mini Taco Bowls is something that I have loved my whole life.
Brighten up the dinner table with these baked tortilla shells stuffed with wholesome ingredients like flavorful salsa, melty cheese, and shredded lettuce. For those that agree, let's talk about these Mini Taco Bowls. I LOVE them, they are incredibly easy to make and even more fun to serve.
To begin with this particular recipe, we have to prepare a few ingredients. You can have mini taco bowls using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Mini Taco Bowls:
- Prepare 12 Burrito style tortilla shells
- Make ready 1 1/2 lb Ground beef
- Prepare 16 oz Can refried beans
- Prepare 15 oz Can black beans
- Prepare 1 1/2 envelope Taco seasoning (1.25oz)
- Take 1 cup Water
- Prepare 8 oz Mexican-style or Taco-style shredded cheese
- Prepare 2 cup Shredded lettuce
- Take 16 oz Fresh salsa
- Prepare 8 oz Guacamole
- Prepare 16 oz Sour cream
These taco bites are packed with all the tastes of taco salad in a cute, tiny lil package. The homemade mini tortilla bowls are buttery, flaky, crisp on the outside and soft and chewy in the middle. These Taco Bowls are new favorite weeknight dinner! Taco Bowls are jam packed with Mexican flavors and abundance of nutritious ingredients so say hello to a perfectly delicious, healthy weeknight.
Instructions to make Mini Taco Bowls:
- Rinse black beans and set aside to air dry. Cut flour tortillas into quarters, making 4 triangular pieces. Press each tortilla piece into the cups of a muffin or cupcake pan, filling 24 cups for the first batch.
- Heat oven to 375°F. Mix together 1 cup of water and 1 1/2 packets taco seasoning. Set aside.
- Cook ground beef until brown and tender. Drain and remove fat/oil. Add 2/3 of seasoning mixture to beef and set aside remaining 1/3. Cook beef and seasoning on medium heat until thickened, stirring occasionally. Set aside beef, keeping warm.
- In a saucepan, heat refried beans and remaining 1/3 of seasoning mixture, on medium heat until well combined and hot. Set aside.
- For first batch, fill each tortilla cup with the seasoned ground beef. Sprinkle shredded cheese atop beef. Bake for 8 to 10 minutes, or until cheese is melted and tortillas turn golden brown.
- Allow to cool for 1 to 2 minutes, then remove from pan and place on cooling rack. Press remaining tortilla pieces into pan cups.
- Spoon refried beans into tortilla cups, add the black beans and top with cheese. Bake 8 to 10 minutes or until cheese is melted and tortillas are golden brown.
- Top each taco cup with shredded lettuce, fresh salsa, guacamole and sour cream. Best when served immediately.
Looking for a bite-sized Tex Mex snack? Mini chicken taco bowls are a snap to make when you use Perdue Short Cuts carved chicken breast. Top as you like with lettuce, tomato, olives and sour cream. Carefully fold edges of tortilla back to keep an opening for the filling. This Chimichurri Steak Mini Taco Bowl recipe proves the tastiest things come in small tortilla Filled with grilled steak and drizzled with chimichurri sauce, this bite-sized mini taco bowl recipe proves the.
So that is going to wrap this up for this exceptional food mini taco bowls recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
