Velveeta Tasty Baked Mini Taco Bowls Food

MINI BEEF TACO BOWLS

Mini Beef Taco Bowls image

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

Ingredients

8 flour tortillas (6 inch), warmed
1 lb. extra-lean ground beef
1 cup TACO BELL® Thick & Chunky Salsa
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
2 cups chopped lettuce
1 tomato, chopped
1/4 cup KRAFT Classic Ranch Dressing

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

BAKED TACO BOWL SALAD

Baked Taco Bowl Salad image

This tasty salad is made with baked tortilla bowls and Lawry's Taco Seasoning. I think there is a copycat version on this site somewhere for that. You could make that one, if you wish, instead of the store-bought. This was a fun dinner to make and very easy. Serve sour cream and salsa on the side. You can add more vegies or add peppers, if you wish.

Provided by VickyJ

Categories Vegetable

Time 40m

Yield 4 taco salads, 4 serving(s)

Number Of Ingredients 12

Ingredients

4 (10 inch) flour tortillas, room temperature
nonstick cooking spray
kosher salt
1 (1 ounce) envelope taco seasoning (Lawry's)
1 lb ground beef
4 cups lettuce leaves
1 large tomatoes, chopped
1/2 cup sliced green onion, divided
1/2 cup sliced ripe olives, divided
1 cup shredded cheddar cheese (about 4 oz )
sour cream (optional)
salsa (optional)

Steps:

Spray one side of each tortilla with no-stick cooking spray. Lightly sprinkle with salt. Place oiled side of tortilla over ovenproof 7x3-inch mixing bowl. Place 6 oz. custard cup upside-down in center of tortilla; gently press custard cup and tortilla into bowl.
Bake in a preheated 375 F oven until edges are golden brown (12-15 minutes). Remove to wire rack. Remove custard cup. Invert shell; cool completely. Repeat with remaining tortillas.
In 12-inch skillet, brown ground beef over medium-high heat. Stir in Taco Spices & Seasonings and continue preparing according to package directions. (Note: I like to add a couple of Tbsp of salsa to the seasoned meat as I think it's too dry.).
TO SERVE:
Place 1 1/2 cups lettuce in each shell. Top each with 3/4 cup warm meat mixture; sprinkle with cheese, tomatoes, green onions and olives.

VELVEETA® EASY TACO BAKE WITH TORTILLA CHIPS

VELVEETA® Easy Taco Bake with Tortilla Chips image

Discover an extremely easy taco bake with tortilla chips! The deliciously cheesy VELVEETA® Easy Taco Bake with Tortilla Chips is perfect for weeknights.

Provided by My Food and Family

Categories Chips and Snacks

Time 40m

Yield 8 servings, 1 cup each

Number Of Ingredients 5

Ingredients

2 cans (15 oz. each) chili without beans
1 pkg. (10 oz.) frozen corn (not thawed or drained)
1 can (10 oz.) diced tomatoes and green chiles, drained
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
6 oz. tortilla chips (about 7 cups), coarsely crushed

Steps:

Heat oven to 425°F.
Spray 2-qt. baking dish with cooking spray; set aside. Combine chili, corn, tomatoes and VELVEETA.
Layer 1/3 of the chili mixture in prepared baking dish; top with half the chips. Repeat layers. Cover with remaining chili mixture.
Bake 30 min. or until VELVEETA is completely melted and mixture is thoroughly heated.

Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 14 g