Rainbow Fruit Taco Bowls Food

RAINBOW FRUIT TACO BOWLS™

Steps:

• In medium bowl, beat cream cheese, 1/2 cup of the whipped topping and the condensed milk with electric mixer on medium speed until completely blended. Cover with plastic wrap; refrigerate about 1 hour or until chilled. Reserve remaining 1/4 cup whipped topping.
• Meanwhile, heat oven to 375°F. Line rimmed cookie sheet with foil. Lightly brush melted butter on all sides of each bowl. Sprinkle raw sugar to cover entire bowl. Place bowls on cookie sheet. Bake 5 to 8 minutes or until brown and firm to the touch. Bowls will crisp as they cool. Remove to cooling rack to cool.
• Fill each cooled bowl with about 2 tablespoons cream cheese mixture; spread evenly. Top with fruit in rainbow design in order listed. Spoon remaining 1/4 cup whipped topping on one end of rainbow. Sprinkle with sprinkles. Serve immediately. Store any remaining bowls in refrigerator.

SHREDDED BEEF CHILLI TACO BOWLS

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.