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 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
TURKEY TACO BOWLS
Provided by Catherine McCord
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a large skillet over medium-high heat. Add the oil and cook the onions and garlic, stirring, for 3 minutes. Add the ground turkey and cook, breaking it up into pieces with a wooden spoon, for 3 minutes.
- Add the bell pepper, taco seasoning and salt and cook, stirring, until the turkey is cooked through, 2 to 3 minutes. Stir in the cilantro and lime juice and set aside.
- To serve, divide the lettuce among individual bowls, then top each with the turkey mixture, black beans, cheese, tomatoes and chips. Top the taco bowls with sour cream, salsa, guacamole and hot sauce. Alternatively, place all of the toppings in separate bowls for a fun DIY meal!
FISH TACO BOWLS
Fish tacos are a summer staple for me, but these fish taco bowls are a quick dinner you can make year-round. Instead of the standard breading procedure, lime juice is brushed onto the fish before pressing into the breadcrumbs. This adds flavor and helps the crumbs stick in a lighter way!
Provided by Gabriela Rodiles
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Whisk together the breadcrumbs, 1 teaspoon each of the cumin and garlic salt, 1/4 teaspoon cayenne, 1/2 teaspoon kosher salt and a few grinds of black pepper in a shallow bowl or pie plate.
- Cut the cod crosswise into 6 equal pieces. Brush each piece all over with the juice of 2 limes. Firmly press each fish piece into the breadcrumb mixture, turning to coat on all sides. Transfer to a baking sheet.
- Heat the olive oil in a large skillet over medium-low heat. Add the breaded fish and cook, flipping once, until the breadcrumbs are golden brown and the fish flakes easily with a fork, 8 to 9 minutes.
- Meanwhile, stir together the yogurt, cilantro, remaining 1/4 teaspoon each cumin and garlic salt, remaining pinch of cayenne, the juice of the remaining lime and 2 tablespoons water in a large bowl until smooth. Add the coleslaw mix and toss until well coated.
- Divide the coleslaw among 2 serving bowls. Top with the cod, mango and pepitas and garnish with more cilantro. Serve with lime wedges.
TORTILLA BOWL TACOS
Provided by Food Network
Time 45m
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 350°F. 2. Place 6 oven-proof cups or jars (about size of standard coffee cup or small canning jar used for jellies) upside down on a rimmed baking sheet. 3. Lightly oil both sides of each tortilla with olive oil and drape one over each cup or jar, pressing down the sides gently to form the shape of an upside down bowl. 4. Bake the tortilla bowls for approximately 8 to 10 minutes until they are lightly browned and crisp, checking occasionally to make sure they don't burn and rotating if needed. Allow to cool before removing from cup or jar. Prepare fillings as they are cooling. 5. In a skillet, over medium heat, brown the turkey. Add the taco seasoning and cook according to package directions. 6. To serve, fill each tortilla bowl with the seasoned ground turkey and top with cheese, onions, tomatoes, lettuce, and sour cream as desired. Serve with fresh salsa on the side.
TACO IN A BOWL
Make and share this Taco in a Bowl recipe from Food.com.
Provided by taillightsinsightbb
Categories One Dish Meal
Time 50m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 7
Steps:
- in a skillet, cook beef over medium heat until no longer pink.
- drain.
- add the tomatoes, taco seasoning and water.
- mix well.
- add pork and beans.
- bring to a boil.
- reduce heat.
- cover and simmer for 15 minutes.
- to serve, place corn chips in four soup bowls.
- top with beef mixture and toppings of your choice.
Nutrition Facts : Calories 406.7, Fat 19.2, SaturatedFat 7.4, Cholesterol 86, Sodium 844.6, Carbohydrate 32.1, Fiber 8.1, Sugar 4.9, Protein 28.7
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