Taco Bowls

Avoid the fried mess and bake your own taco bowls from tortillas. Let everyone fill them up with meat and toppings for weeknight dinner.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Mexican

Servings servings

Calories 409 kcal

Ingredients

8 10-inch tortillas
1 large onion
1 ½ pounds ground beef
1 can diced tomatoes
¼ cup taco seasoning
1 can refried beans

Toppings:

Avocado or guacamole
Shredded cheese
Chopped fresh cilantro
Fresh salsa
Sour cream
Cherry tomatoes

Instructions

Preheat oven to 350°F.
Saute onions in a bit of oil until beginning to soften. Add ground beef and cook through, draining grease if necessary. Stir in taco seasoning and tomatoes and keep warm.
In a separate small pot, warm refried beans on low.
Carefully mold your tortillas to the oven proof molds and place in the oven for 2-3 minutes. Pay close attention as the tortillas can burn easily. Take out when lightly browned and set aside still in molds.
Set out all toppings and fillings so everyone can layer their bowl their own way.

Notes

Leftover meat and beans may be stored in the fridge for up to 3 days.
Any oven-proof bowl turned upside down will also work as a mold.
If you have very small tortillas you can use a muffin tin. Try it both right side up with tortillas in the cups, or upside down between the cups to see what works for your tortillas.
Nutrition facts are for tortillas with beef and beans. Toppings are additional.

Nutrition

Calories: 409kcalCarbohydrates: 34gProtein: 20gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 60mgSodium: 1185mgPotassium: 405mgFiber: 5gSugar: 6gVitamin A: 780IUVitamin C: 9mgCalcium: 113mgIron: 5mg