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
TACO SALAD TORTILLA BOWL
This is so simple to do and you get such impressive results! If you have four ovenproof bowls, you can bake the tortilla shells all at once. If not, let bowl cool in between uses. I found in Martha Stewart Kids magazine.
Provided by Munchkin Mama
Categories Mexican
Time 23m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Lightly brush tortillas with oil. (I do both sides). Sprinkle with salt and pepper to your liking.
- Press tortilla into the ovenproof bowl. (Edges will look slightly wavy) Bake about 13 minutes.
- Transfer tortilla to a cooling rack and repeat with remaining tortillas. Fill with your taco salad and listen to your guests rave!
Nutrition Facts : Calories 212.9, Fat 15.8, SaturatedFat 2.4, Sodium 1935.2, Carbohydrate 15.4, Fiber 0.9, Sugar 0.6, Protein 2.5
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
HOMEMADE TACO BOWL
This easy recipe shows you how to make your own homemade taco bowl big enough to hold an entire taco salad! Simple and delicious!
Provided by Nick
Categories Side Dish
Time 50m
Yield 4 Taco Bowls
Number Of Ingredients 17
Steps:
- To Make Taco Bowls:
- 1) For each tortilla, light spray or brush a tortilla on both sides with oil (I like avocado oil, but any neutral oil will work). Warm tortilla in a skillet over medium heat. Cook for about 30 seconds per side and make sure the tortilla is lightly coated with warm oil.
- 2) Drape tortilla over a medium sized (16 ounce is good) ramekin. Crimp edges so the tortilla sits in a circle and no edges pop up. Cover the tortilla tightly with foil so it holds its shape.
- 3) Bake tortilla and ramekin for 15 minutes at 350 degrees. Remove foil. Bake for another 10 minutes.
- 4) Use a fork to gently lift tortilla off of ramekin and let cool. Repeat with other tortillas. It's easiest if you have more than one ramekin obviously.
- For taco bowl filling:
- 1) Toast spices briefly in a dry pan. Add to ground beef and cook over medium heat until beef is cooked through. Season with salt and pepper and adjust spice levels to your liking.
- 2) Add in drained beans and cook for another minute or two. Remove from heat.
- 3) Wash, dry, and chop lettuce. Add a layer of lettuce to bottom of each taco shell. Be sure lettuce is dry.
- 4) Top lettuce with about a good amount of the beef mixture then top with any additional toppings you would like.
- 5) Serve immediately!
HOMEMADE TACO SHELL BOWLS
Learn how to make easy taco salad shells in your oven using flour tortillas. It's a healthy taco shell that saves calories compared to the store-bought variety.
Provided by Jodi Danen, RDN / Create Kids Club
Categories Main Entree
Time 20m
Number Of Ingredients 2
Steps:
- Preheat the oven. Preheat the oven to 350°F.
- Shape the foil and tortillas. Shape tin foil into 4 medium-sized loose round-shaped balls. Drap the tortilla over the top, gently shaping the tinfoil and the tortilla shell into the shape you'd like. Repeat for all the shells.
- ⭐️Bake. Bake for 15-20 minutes watching closely after 15 minutes. Once the shells start browning they can burn quickly.
- Serve. Serve with taco meat and toppings or in your favorite recipe.
Nutrition Facts : Calories 90 kcal, Carbohydrate 15 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Sodium 206 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BAKED TACO SALAD BOWLS
3 quick and healthier ways to make taco bowls at home
Provided by Healing Tomato
Categories Appetizer brunch Main Course Salad
Time 35m
Number Of Ingredients 2
Steps:
- Preheat oven to 325°
- Lightly wet a paper towel that is long enough to cover one large tortilla.
- On a plate, place the wet paper towel and then place one tortilla on top of it.
- Repeat until you have put 3 tortillas stacked
- Microwave for 30 Seconds
- Lightly spray the inside of a 9" cast iron skillet, cake pan or glass bowl.
- Start with one tortilla, keeping the other two covered
- Take that first tortilla and mold it inside the kitchenware of choice.
- Use a ramekin to push the bottom of the tortilla to the edges to flatten the bottom
- Spray the inside of the burrito with oil spray
- Place it in the oven for 25-30 minutes or until the shells have browned / hardened.
Nutrition Facts : Calories 180 kcal, Carbohydrate 30 g, Protein 4 g, Fat 4 g, Sodium 411 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CRISPY BASKET BURRITOS (BAKED TORTILLA BOWLS)
These tortilla bowls are baked, not fried. They're crispy and not as greasy as the deep-fried ones. Just be careful not to burn them trying to get the inside bottom crispy.
Provided by Chef John
Categories Everyday Cooking
Time 35m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Brush both sides of tortilla with oil.
- Invert ramekin on a work surface; center tortilla on the bottom of the ramekin. Gently shape the tortilla down around the sides. Place a double layer of aluminum foil over the tortilla and press to form the bowl around the ramekin. Place right side up on a baking sheet and leave about 1/2 inch of the edge of the tortilla above the foil so it gets browned and crispy when you bake it. Repeat with the second tortilla.
- Place baking sheet in preheated oven for 5 minutes. Remove sheet from oven and use tongs to carefully remove the ramekins from inside the shells. Transfer sheet back to the oven. Bake shells until lightly browned, about 5 minutes. Remove baking sheet from oven.
- Carefully remove foil from around the shells; reserve the foil. Flatten foil sheets and invert shells on them. Bring foil up just around the bottom of the shells to protect the top edge.
- Transfer sheet back to the oven. Bake until browned and crispy, 8 to 10 minutes. Remove sheet from oven and invert the shells once again so they are right side up. Place on foil and transfer sheet back to oven for the final crisping, 3 to 5 minutes. Watch them carefully so they don't burn.
- Remove sheet from oven; transfer basket burritos to a rack to cool completely.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 27.2 g, Fat 10.3 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 1.9 g, Sodium 234.2 mg
TACOS IN A BOWL
This easy skillet dish tastes just like tacos! Garnish it with sour cream and salsa for southwestern flavor and a sprinkle of crushed tortilla chips. -Sue Schoening, Sheboygan, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, taco seasoning and water. Bring to a boil. Add ramen noodles (discard seasoning packet or save for another use). Cook and stir until noodles are tender, 3-5 minutes. , Spoon into serving bowls; sprinkle with cheese and, if desired, tortilla chips.
Nutrition Facts : Calories 480 calories, Fat 21g fat (10g saturated fat), Cholesterol 85mg cholesterol, Sodium 1279mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 2g fiber), Protein 30g protein.
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.
CREAMY TACO SALAD BOWL
TACO SALAD is one of my favorite weeknight meals. It's simple, fresh, and easy to make. Taco Bowls are like a healthy version of my favorite Mexican dishes! We just love these CREAMY TACO SALAD BOWLS any night of the week. With a homemade tortilla bowl and loaded with all the toppings, this recipe can't be beat.
Provided by Becky Hardin - The Cookie Rookie
Categories Salad
Time 25m
Number Of Ingredients 16
Steps:
- Preheat oven to 425F. Brush or spray both sides of each tortilla with olive oil. Place torillas inside oven safe bowls to create the shape you desire. Bake for 10-15 minutes until crisp. Remove from oven and let cool completely. Set aside.
- In a dutch oven over medium heat, heat 1 tbsp olive oil and add beef. Crumble as it cooks. Add taco seasoning and tomato sauce and allow to cook down until it's your desired consistency. Drain excess sauce.
- In a large bowl mix together the lettuce, beef, beans, olives, cheese, onion, cilantro, tomatoes, and chips. Toss to combine.
- In a small container stir together the dressing and salsa. Pour over the salad and toss to coat.
- Enjoy!
Nutrition Facts : Calories 934 kcal, Carbohydrate 71 g, Protein 47 g, Fat 52 g, SaturatedFat 13 g, Cholesterol 111 mg, Sodium 2757 mg, Fiber 18 g, Sugar 12 g, ServingSize 1 serving
TACO BOWLS
Easy Taco Salad Bowls made in the oven in just a few minutes. Impress dinner guests with this effortless but beautiful presentation.
Provided by Julie Blanner
Categories Main Course
Time 10m
Number Of Ingredients 2
Steps:
- Preheat oven to 325° F.
- Spray both sides of tortilla and place in a bowl, mold or inverted muffin tin. Carefully mold with your hands to desired shape.
- Bake 8 minutes or until just brown.
Nutrition Facts : Calories 100 kcal, Carbohydrate 16 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Sodium 207 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SHRIMP TACO BOWL
Step up your Taco game with this delicious Shrimp Taco Bowl that is super easy to make. It's a healthy dish and can be made with any veggies you prefer.
Provided by Mariam E.
Categories Entree
Time 25m
Number Of Ingredients 14
Steps:
- Bring a skillet to medium heat and either spray it or add 1 tbsp. of olive oil. Cook the shrimps on each side for 3-4 minutes until they are fully cooked.
- In a bowl, add 2 cups of lettuce. Place all the ingredients by each other filling the bowl to cover the lettuce. Drizzle some Jalapeño Lime sauce on top of the taco salad.
- Serve and enjoy!
Nutrition Facts : ServingSize 1 g, Calories 470 kcal, Sugar 9.5 g, Sodium 994.4 mg, Fat 16.4 g, SaturatedFat 2.2 g, Carbohydrate 33.3 g, Protein 51.9 g
TACO MEAL PREP BOWLS
This saves you money, time, calories - you honestly can't beat that!
Provided by Chungah Rhee
Yield 5 servings
Number Of Ingredients 5
Steps:
- In a large saucepan of 2 cups water, cook rice according to package instructions; set aside. Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat. Divide rice into meal prep containers. Top with ground beef mixture, black beans, corn and tomatoes.
HOMEMADE BAKED TORTILLA BOWLS FOR TACO SALAD
Easy homemade baked tortilla bowls that are irresistibly crispy-perfect for taco salad! How to make taco bowls in the oven, using the tortillas of your choice and an oven safe bowl.
Provided by Alyssia Sheikh
Categories Lunch Lunch & Dinner
Time 20m
Number Of Ingredients 2
Steps:
- Preheat oven to 375°F (190°C).
- Spray both sides of tortilla with cooking spray. Press tortilla into a 1-quart oven-safe bowl to make taco salad shell shape. Pinch edges of tortilla and create folds, following the rim of your bowl.
- Place bowl on baking sheet. Bake on the middle or lower rack of the oven for 15-20 minutes, until edges are browned. (Bake on a lower rack in the oven so the edges don't brown too quickly.)
- Allow to cool to room temperature before filling with taco salad. (It will crisp up more as it cools.)
- Serve and enjoy!
- Yields 4 homemade baked tortilla bowls.
Nutrition Facts : ServingSize 1 bowl, Calories 210 kcal, Sugar 3 g, Fat 5 g, Carbohydrate 34 g, Fiber 5 g, Protein 6 g
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- Brown the ground turkey in a skillet over medium-high heat, stirring occasionally, about 10 minutes.
- While the meat is cooking make the cheese chips according to this recipe. When they are done, let them cool for a few minutes until crisp, then break them into small bite-size pieces.
- When the turkey is browned, stir the taco seasoning and water into the skillet. Adjust as needed to mix well with the seasoning. Bring to a simmer, then bring down heat and stir fry for a few minutes, until no liquid is left.
- Divide all ingredients among 6 bowls (or even large cups). Grab a walking taco bowl and a fork - feel free to walk around with it!
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BEEF TACO BOWL RECIPE - FIT FOODIE FINDS
From fitfoodiefinds.com
4.7/5 (3)Total Time 1 hrCategory Main MealCalories 492 per serving
- Create a tomato and onion pico de gallo by finely dicing ½ purple onion and cutting a pint of cherry tomatoes into fourths. Squeeze around a tablespoon of lime juice on top of it. Set aside.
- Make your spicy Greek yogurt drizzle by mixing together Greek yogurt, hot sauce and lime juice. Taste it and add more hot sauce, to taste.
TACO BOWL - COPYKAT RECIPES
From copykat.com
5/5 (1)Category Main CourseCuisine MexicanCalories 471 per serving
- Heat a large nonstick pan over medium high heat with oil. Add beef in the pan and break with a large wooden spatula by keeping some space in between them. Decrease heat to medium and let cook until the bottom is brown then flip. It will take about 3 minutes.
TACO BELL POWER BOWL - THE GIRL ON BLOOR
From thegirlonbloor.com
Ratings 5Calories 451 per servingCategory Main Course
- Preheat oven to 425 F. Rub chicken cutlets with olive oil, chili powder and cumin then season with salt and pepper. Bake for 12-15 minutes until fully cooked (will depend on thickness of cutlets). Once chicken is fully cooked, remove from oven and slice.
- Meanwhile, mash avocado and make the quick guacamole, then cook rice in a rice cooker or on the stovetop and prepare all the toppings.
- Layer rice in the bottom of meal prep bowls, then divide all other ingredients evenly. Leftovers will keep in the fridge 4-5 days.
HEALTHY TACO BOWLS - BEST LOW CARB, KETO & MEAL PREP OPTIONS
From lifemadesweeter.com
Cuisine MexicanTotal Time 25 minsCategory Main CourseCalories 360 per serving
- In a small bowl or small resealable spice jar, combine all the spices for the taco seasoning. You can save any leftovers for the next time.
- In a large nonstick skillet, over medium-high heat, cook the ground meat, breaking down into small pieces while it cooks. After about 3 minutes, add 1 tablespoon of the taco seasoning and continue cooking until the meat is no longer pink and cooked through. Stir in the tomato paste and vinegar and cook for another 2 minutes or until everything is heated through. Taste and add more seasoning as needed.
- Divide cauliflower rice among bowls or lunch containers. Top with a serving of cooked meat, shredded cabbage, tomatoes, avocado, and one lime wedge.
HOMEMADE TACO TORTILLA BOWLS | MEL'S KITCHEN CAFE
From melskitchencafe.com
Reviews 57Estimated Reading Time 5 minsCategory BeefTotal Time 15 mins
- Preheat the oven to 400 degrees. On a rimmed baking sheet, place the cups or jars upside down, evenly spacing them to make room for the tortillas that will be draped over them.
- Microwave the tortillas for about 30 seconds, until they are soft and pliable. Rub a teaspoon or so of oil on the front and back of the tortilla. I used my fingers so that I could make sure to coat the entire surface of the tortilla. It doesn’t need to be a heavy coating of oil, just enough to help the tortilla crisp up and not stick to the jar or cup. Drape each tortilla over a cup or jar (I found that the tall jelly/jam jars I had sitting in my cupboard worked great, but my friend Lesli uses oven-safe tea cups and gets great results, too). I softly pressed the sides down a bit to help them form more of a bowl shape.
- Bake the tortilla bowls for about 8-10 minutes, checking often so they don’t burn, until the tortillas are nicely browned and crisp. Remove the baking sheet from the oven and let the tortillas cool for a few minutes before gently removing them from the cups or jars.
TACO BOWL {PLUS HOW TO REPURPOSE ... - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
5/5 (4)Total Time 25 minsCategory Dinner, LunchCalories 513 per serving
- Bring 2 cups of chicken stock to a boil over medium-high heat. Stir in the butter and rice and return to a boil. Reduce the heat to low, cover, and simmer until the rice is cooked through and tender. Stir in the lime juice, lime zest, cilantro, and salt + pepper to taste.
- Heat a large skillet and add in the ground beef. Cook and crumble until browned through (draining off and discarding any grease). Stir in the seasonings (chili powder, paprika, cumin, cayenne, oregano, salt, & pepper), and heat until fragrant. Mix in the picante sauce; stir, and cook until warmed through.
- To serve as a meal: Layer the rice, taco meat, beans, and corn (warm beans and corn by tossing with hot rice or hot taco meat) and your favorite toppings such as grated Cheddar cheese, a spoonful of sour cream, fresh lime, fresh cilantro, fresh diced/sliced avocado, and fresh tomatoes or easy pico de gallo in individual bowls or plates.To see how to repurpose the meat, beans, and corn into an amazing taco salad, see the last paragraph of the blog post.
HOMEMADE TACO SHELLS (AND VIDEO!) - EASY HOMEMADE TACO BOWLS
From eatingonadime.com
Ratings 3Calories 56 per servingCategory Main Course
- Place 3 corn tortillas in a microwave and heat up for about 20 seconds so they are pliable and will bend without breaking.
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TACO BOWLS RECIPE | EATINGWELL
From eatingwell.com
Ratings 2Calories 117 per servingCategory Healthy Mexican Side Dish Recipes
- Heat tortillas until warm (see Tips). Coat each side of 4 tortillas with cooking spray. (Keep the remaining 4 tortillas covered.) Turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a "bowl." Repeat with 3 more tortillas, making 4 bowls total. Bake until firm and beginning to brown, about 15 minutes. Transfer to a wire rack to cool. Repeat with the remaining 4 tortillas.
TACO BOWL RECIPES MADE BETTER WITHOUT THE SHELL
From greatist.com
Author Rebecca Firkser
- Superfood Beef Taco Bowls. Let ground beef cozy up to hummus, brown rice, and kale to make this superfood taco bowl. When dinner is half burrito-half salad in one bowl, you know you’ve made the right choice.
- Vegan Tofu Taco Bowls. This isn’t the tofu you pushed around your plate as a kid: Smothered in a spicy chipotle poblano sofrito sauce, this version of the vegan protein is one you won’t turn your nose up at.
- Blackened Fish Taco Bowls. The riff on a classic fish taco swaps the batter for blackened seasoning and the deep-fry for a simple pan sear, yet there’s no loss of flavor.
- Quinoa Taco Bowls. You won’t miss the meat in these quinoa tacos—the protein-rich grain tossed with taco seasoning tastes just as good as beef.
- Steak Fajita Taco Bowls. Forget ground beef: Draw out more flavor with this cilantro-marinated skirt steak. Pile the bowl with quinoa and soft peppers and onions for the complete GF fajita experience.
- Turkey Taco Spaghetti Squash Bowls. Ditch the bowl—or at least, your original concept of a bowl. This turkey taco sits inside a spaghetti squash.
- Beef and Sweet Potato Noodle Taco Bowls. Change up the concept of a noodle bowl with this sweet potato taco twist. Spiralize a sweet potato into noodles and cover with spicy black beans, ground beef, and a creamy avocado-Greek yogurt sauce on top.
- Shrimp Taco Bowls. Bring one of these super-simple shrimp taco bowls for lunch tomorrow and prepare to be the envy of the office kitchen.
- Vegan Lentil-Walnut Taco Bowls. If you’re not in the mood for tofu or seitan, this crumbly lentil and walnut “meat” is the vegetarian protein of your dreams.
HOMEMADE TORTILLA BOWL FOR TACO SALAD - PITCHFORK FOODIE FARMS
From pitchforkfoodie.com
5/5 (1)Total Time 25 minsCategory Main DishCalories 211 per serving
- Generously spray both sides of a tortilla with nonstick baking spray. I like to do this over the sink, an old newspaper, or even outside so I don’t get spray all over the place!
- Press the greased tortillas in bottom and up the sides of an oven-safe bowl. Don’t worry if the tortillas isn’t symmetrical on all the sides it will be just fine when it bakes!
EASY TACO BOWL RECIPE EVERYONE WILL LOVE | YOUR …
From yourhomebasedmom.com
5/5 (7)Total Time 15 minsCategory Main DishCalories 262 per serving
- Add cooked rice to individual serving bowl. Top with ground beef mixture. Add toppings - pico, avocado, cheese, corn, black beans, and cilantro.
18 TACO BOWL RECIPES FOR LUNCH AND DINNER - PUREWOW
From purewow.com
Author Taryn Pire
- Chicken Burrito Bowl with Black and Mango Salsa. This tropical stunner is filling, refreshing, nutritious and only 25 minutes away. (The mango salsa will also taste great on seared fish, grilled shrimp and tortilla chips.)
- Slow-Cooker Meal Prep Burrito Bowls. We hope your brought your appetite to tackle this mix of tender citrus pork shoulder, avocado, tomatoes, greens, black beans and Greek yogurt-lime crema.
- Vegan Fiesta Taco Bowl. Smoky beef-like seitan meets homemade green goddess dressing and tofu sour cream for a plant-based meal even carnivores can get behind.
- Taco Meal Prep Bowls. Save on money, time and potentially calories by whipping up five servings of this brown rice-and-beef dish on a Sunday and eating the leftovers all week long.
- Chili Lime Sweet Potato Taco Bowl with Chipotle Ranch. Proof that vegetarian tacos can be far from boring. The sweet spuds are topped with Tajín and roasted until caramelized, then they’re paired with pico de gallo, pickled onions, tortilla chips and the zestiest ranch dressing of all time.
- Healthy Taco Salad. Ground turkey and black beans pack a punch of protein and fiber, while the salsa-yogurt dressing keeps the bowl creamy yet light. Swap out flour tortillas for corn tortillas to make it gluten-free.
- Taco Salad with Homemade Tortilla Bowls. Believe it or not, these tortilla bowls are a cinch to make, since they come together in the oven and only call for two ingredients (three if you want to line them with melted cheese).
- Tequila Shrimp Taco Salad. This dish is teeming with lime-kissed deliciousness. We’re talking spicy grilled shrimp, vibrant radishes, cherry tomatoes, sweet corn, cilantro, queso fresco and honey-garlic vinaigrette.
- Roasted Cauliflower Burrito Bowls. This vegan recipe couldn’t be simpler. It starts with a bed of rice, which is topped with taco-seasoned cauliflower florets, black beans, fresh veggies, lime juice and your favorite hot sauce.
- Beef Taco Salad Bowls. We’re prepared to inhale every last drop of the creamy cilantro-lime dressing (and every crumb of the massive tortilla bowl). Might we suggest finishing the salad with crushed Doritos instead of tortilla strips?
TACO BOWLS (PLUS OPTIONAL TACO BOWL SHELLS! + MEAL PREP)
From carlsbadcravings.com
- Add the rice, chicken broth (amount according to your rice cooker for 1 1/2 cups rice), garlic powder, ground cumin, onion powder, and cayenne pepper to your rice cooker. Once rice is cooked, stir in butter to melt, lime juice, cilantro, and season with salt and pepper to taste. *See notes for skillet directions.
- Preheat oven to 350 degrees F. Spray the inside of 4 oven safe bowls with cooking spray and place on a large baking sheet.
- Heat 1/2 tablespoon vegetable oil in large cast iron skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char, approximately 5 minutes. Reduce heat to medium, add beans and warm through. Seasons with salt and pepper to taste. Transfer to a bowl.
- Evenly divide rice between 4 bowls followed by taco meat, beans, corn and your favorite topping such as shredded cheese, lettuce sour cream, guacamole, pico de gallo, fresh lime, fresh cilantro, and crushed tortilla chips.
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Estimated Reading Time 3 mins
TACO BOWL – LEMON TREE DWELLING
From lemontreedwelling.com
Cuisine MexicanTotal Time 30 minsCategory Main DishesCalories 776 per serving
TACO BOWL RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Cuisine MexicanTotal Time 45 minsCategory FamilyCalories 532 per serving
THE BEST TACO BOWL RECIPE (20 MINUTES!) - JAR OF LEMONS
From jaroflemons.com
5/5 (33)Total Time 20 minsCategory Dinner, Lunch, Dinner, AppetizerCalories 470 per serving
VEGGIE TACO BOWLS - LIFE MADE SWEETER
From lifemadesweeter.com
Cuisine MexicanTotal Time 40 minsCategory DinnerCalories 368 per serving
POWER BOWL TACO BELL RECIPE (COPYCAT) - RECIPES.NET
From recipes.net
Cuisine TTotal Time 40 minsCategory BakedCalories 444 per serving
TACO BELL POWER BOWL - COPYKAT RECIPES
From copykat.com
5/5 (3)Total Time 35 minsCategory Main CourseCalories 533 per serving
EASY BEEF TACO BOWL WITH SALSA RANCH - THE REAL FOOD ...
From therealfooddietitians.com
5/5 (4)Total Time 20 minsCuisine Gluten-FreeCalories 190 per serving
HOMEMADE TACO BOWL RECIPES
From tfrecipes.com
TACO SALAD RECIPES | ALLRECIPES
From allrecipes.com
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