Mini Beef Taco Bowls Food
MINI BEEF TACO BOWLS
Give the kids an eyeful of these Mini Beef Taco Bowls and they'll dig taco night even more. These beef taco bowls have a mouthful of beef, cheese and more.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Line 8 muffin cups with tortillas. Carefully fold back edges of tortillas to leave openings in centers for the filling.
- Bake 10 min. Meanwhile, brown meat in large skillet; drain. Return meat to skillet.
- Add salsa to meat; mix well. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally. Spoon into tortilla bowls. Top with remaining ingredients.
Nutrition Facts : Calories 450, Fat 18 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 1130 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
MINI TACO BOWLS
These little taco bowls are the perfect Mexican bite!
Provided by Lisa Grant
Categories Appetizer
Time 30m
Number Of Ingredients 5
Steps:
- Heat oil in a medium sized frying pan on medium high heat. Add ground meat and cook while stirring for about 10 minutes or until meat is browned and no longer pink.
- Add sauce to skillet and turn heat to low. Simmer for 5 more minutes until pan is bubbling.
- Fill the dippers with a small amount of ground meat then top with assorted toppings.
Nutrition Facts : Calories 77 kcal, Carbohydrate 3 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 14 mg, Sodium 2486 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
VELVEETA® TASTY BAKED MINI TACO BOWLS
Try VELVEETA® Tasty Baked Mini Taco Bowls the next time you make dinner. These mini taco bowls are almost as fun to make as they are to eat!
Provided by My Food and Family
Categories Home
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Line 8 muffin pan cups with tortillas. Carefully fold back edges of tortillas to leave openings in centers for the filling. Bake 10 min.
- Meanwhile, cook meat in large skillet with taco seasoning mix as directed on package.
- Microwave VELVEETA and milk in microwaveable bowl on HIGH 1 or 2 min. or until VELVEETA is completely melted and mixture is well blended, stirring every 30 sec.
- Transfer tortillas to serving plates; fill with lettuce and meat mixture. Drizzle with VELVEETA sauce; top with tomatoes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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