Daily Photo / Recipes

Recipe: Homemade Taco Bowls

Who needs Taco Bell when you’ve got one of these at home?

Do you know what makes the beginning of a work week bearable? Taco Tuesday, my friends. And that’s exactly what Jake and I had last night for dinner. There’s nothing better than coming home from a long day of work and crunching into this glorious taco bowl.

Two things are special about my taco bowls: 1) the edible, homemade taco bowl shell and 2) the spicy ground beef salsa mix that fills the inside. Today, I’ll tell you how to make both of these.

Shape your taco bowls using an upside down muffin tin.

Shape your taco bowls using an upside down muffin tin.

We’ll start with the base of your taco bowl — the shell itself. To do this, you’ll need tortillas and a muffin tin.

  1. First you’ll want to preheat your oven to 375 degrees.
  2. Spray the underside of your tortilla with cooking spray.
  3. Position the tortilla so that it’s sitting in between the bottom of four muffin holes of a muffin tin. (If you have two muffin tins, you’ll have enough room to make two at one time.)
  4. Place it in the oven for 10 minutes
  5. Remove and repeat for more taco bowls!
A taco bowl shell, fresh out of the oven.

A taco bowl shell, fresh out of the oven.

This can get kind of tricky, and I recommend keeping an eye on your bowls while they’re in the oven. Sometimes the tortillas relax a little too much and they droop enough so that the bowl shape you’re going for isn’t so distinct. If you notice this is starting to happen, use a long spoon or utensil to push and wedge it back down into place.

My first bowl was nearly flat! But the third time really is the charm because that one was perfect.

Making the insides of your taco bowl.

Making the insides of your taco bowl.

While your taco bowls are in the oven, go ahead and start browning the ground beef for the insides of your bowl. This is the point where most people will tell you to add some kind of taco mix, but try this instead! Add 3/4ths of a regular-sized jar of chunky salsa.

It adds a beautiful spiciness to your meat, and adds those chunks of goodness that were already inside the salsa — meaning less prep and chop time for you! Shout out to my dad. This is one of those precious parental cooking tips I’ll never forget.

Once your meat salsa mixture is ready, and your taco bowl shells are out of the oven — it’s assembly time!

This is a list of what we put inside our bowls (in order): warm meat and salsa mix, shredded cheese, chopped tomatoes, smashed up Doritos, more shredded cheese, and shredded lettuce.

The possibilities of what you can put inside are truly endless. There’s refried beans, you can top it with sour cream…throw everything you’ve got in your fridge into one! It’s fun in the kitchen that you get to eat afterwards. Hope you enjoy!

For more fun and simple weeknight meals, click here!

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