Description
Small taco bowls are the ultimate summer dish, perfect for gatherings or family dinners. These bite-sized delights feature crispy mini tortillas filled with savory ground meat, vibrant vegetables, and topped with creamy sauces. Their customizable nature allows everyone to create their own unique combinations, making them a fun and interactive dining experience. Whether you're hosting a barbecue or enjoying a casual meal, these small taco bowls will add excitement to your summer table.
Ingredients
- 12 mini corn or flour tortillas
- 1 lb lean ground beef or turkey
- 2 tbsp taco seasoning
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup diced tomatoes
- 1 cup corn kernels
- 1 cup diced bell peppers
- 1 cup shredded cheddar cheese
- ½ cup sour cream or Greek yogurt
- ¼ cup chopped cilantro
Instructions
- Preheat oven to 375°F (190°C). Press mini tortillas into muffin tins and bake for about 10 minutes until golden.
- In a large skillet over medium heat, cook ground meat until browned. Drain excess fat and add taco seasoning mixed with water according to package instructions.
- Stir in black beans after seasoning thickens; simmer for three minutes.
- Fill each tortilla bowl with the meat mixture.
- Top with diced tomatoes, corn, bell peppers, and shredded cheese.
- Garnish with sour cream or Greek yogurt and sprinkle cilantro on top.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 taco bowls (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 85mg
Keywords: - For added crunch, consider topping your bowls with crushed tortilla chips or sliced radishes. - Swap out proteins for plant-based alternatives like lentils or tofu for a vegetarian option. - Store any leftovers in an airtight container for up to three days; reheat in the microwave or oven.