Taco In A Bowl Recipes
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
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
Easy Taco Salad Bowls made in the oven in just a few minutes. Impress dinner guests with this effortless but beautiful presentation.
Provided by Julie Blanner
Categories Main Course
Time 10m
Number Of Ingredients 2
Steps:
- Preheat oven to 325° F.
- Spray both sides of tortilla and place in a bowl, mold or inverted muffin tin. Carefully mold with your hands to desired shape.
- Bake 8 minutes or until just brown.
Nutrition Facts : Calories 100 kcal, Carbohydrate 16 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Sodium 207 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
FRITO CHILI TACO BOWLS
Ready to upgrade your walking taco dinner? Fritos™ corn chips offer an element of crunch to these quick and easy chili-filled Old El Paso™ Soft Tortilla Bowls. Ready to go in just 30 minutes, our chili taco bowl is both an easy-to-eat and easy-to-make meal. Add your favorite chili toppings, like cheese, lettuce and fresh tomatoes.
Provided by Old El Paso
Time 35m
Yield 16
Number Of Ingredients 12
Steps:
- In 3-quart saucepan, cook beef, onions and garlic over medium heat 6 to 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Stir in taco seasoning mix, chili powder, canned tomatoes and beans.
- Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cook uncovered 12 to 15 minutes, stirring occasionally, until thick.
- Spoon chili into warm tortilla bowls; top with remaining ingredients
TACO MEAL PREP BOWLS
This saves you money, time, calories - you honestly can't beat that!
Provided by Chungah Rhee
Yield 5 servings
Number Of Ingredients 5
Steps:
- In a large saucepan of 2 cups water, cook rice according to package instructions; set aside. Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat. Divide rice into meal prep containers. Top with ground beef mixture, black beans, corn and tomatoes.
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EASY TACO BOWL RECIPE EVERYONE WILL LOVE | YOUR …
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5/5 (7)Total Time 15 minsCategory Main DishCalories 262 per serving
- Add cooked rice to individual serving bowl. Top with ground beef mixture. Add toppings - pico, avocado, cheese, corn, black beans, and cilantro.
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TACO BOWLS RECIPE | EATINGWELL
From eatingwell.com
Ratings 2Calories 117 per servingCategory Healthy Mexican Side Dish Recipes
- Heat tortillas until warm (see Tips). Coat each side of 4 tortillas with cooking spray. (Keep the remaining 4 tortillas covered.) Turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a "bowl." Repeat with 3 more tortillas, making 4 bowls total. Bake until firm and beginning to brown, about 15 minutes. Transfer to a wire rack to cool. Repeat with the remaining 4 tortillas.
HOW TO MAKE A WALKING TACO BOWL - RECIPE FOR A CROWD …
From wholesomeyum.com
5/5 (5)Total Time 20 minsCategory Main CourseCalories 312 per serving
- Brown the ground turkey in a skillet over medium-high heat, stirring occasionally, about 10 minutes.
- While the meat is cooking make the cheese chips according to this recipe. When they are done, let them cool for a few minutes until crisp, then break them into small bite-size pieces.
- When the turkey is browned, stir the taco seasoning and water into the skillet. Adjust as needed to mix well with the seasoning. Bring to a simmer, then bring down heat and stir fry for a few minutes, until no liquid is left.
- Divide all ingredients among 6 bowls (or even large cups). Grab a walking taco bowl and a fork - feel free to walk around with it!
SIMPLE TACO BOWL RECIPE - VALENTINA'S CORNER
VEGGIE TACO BOWL - GOURMANDELLE
From gourmandelle.com
Servings 2Total Time 35 minsCategory Main DishesCalories 855 per serving
- Pulse the cauliflower and walnuts in a food processor until it’s a fine crumble. Don’t let it turn into a paste. Move to a bowl and add chili powder, cumin, garlic powder, Italian seasoning, taco sauce, salt, and pepper. Set it aside for 5-7 min. Transfer to a baking sheet and bake at 180 degrees C for 20-25 minutes.
CHICKEN TACO BOWLS RECIPE | EATINGWELL
From eatingwell.com
Ratings 1Calories 489 per servingCategory Healthy Baked Chicken Breast Recipes
- Heat tortillas until warm (see Tips). Coat each side of 4 tortillas with cooking spray. (Keep the remaining 4 tortillas covered.) Turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a "bowl" (see Tips). Repeat with 3 more tortillas, making 4 bowls total. Bake until firm and beginning to brown, about 15 minutes. Transfer to a wire rack to cool. Repeat with the remaining 4 tortillas.
- Meanwhile, toss chicken with garlic powder and salt in a bowl. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, until it is no longer pink on the outside, about 3 minutes. Add salsa and cook, stirring, until the chicken is no longer pink in the middle, about 3 minutes more. Cover and remove from the heat.
- Fill each tortilla bowl with about 1/4 cup of the chicken mixture. Top with 1 tablespoon each cheese and sour cream, 2 tablespoons each lettuce and tomato and a few olives.
18 TACO BOWL RECIPES FOR LUNCH AND DINNER - PUREWOW
From purewow.com
Author Taryn PirePublished 2021-12-18
- Chicken Burrito Bowl with Black and Mango Salsa. This tropical stunner is filling, refreshing, nutritious and only 25 minutes away. (The mango salsa will also taste great on seared fish, grilled shrimp and tortilla chips.)
- Slow-Cooker Meal Prep Burrito Bowls. We hope your brought your appetite to tackle this mix of tender citrus pork shoulder, avocado, tomatoes, greens, black beans and Greek yogurt-lime crema.
- Vegan Fiesta Taco Bowl. Smoky beef-like seitan meets homemade green goddess dressing and tofu sour cream for a plant-based meal even carnivores can get behind.
- Taco Meal Prep Bowls. Save on money, time and potentially calories by whipping up five servings of this brown rice-and-beef dish on a Sunday and eating the leftovers all week long.
- Chili Lime Sweet Potato Taco Bowl with Chipotle Ranch. Proof that vegetarian tacos can be far from boring. The sweet spuds are topped with Tajín and roasted until caramelized, then they’re paired with pico de gallo, pickled onions, tortilla chips and the zestiest ranch dressing of all time.
- Healthy Taco Salad. Ground turkey and black beans pack a punch of protein and fiber, while the salsa-yogurt dressing keeps the bowl creamy yet light. Swap out flour tortillas for corn tortillas to make it gluten-free.
- Taco Salad with Homemade Tortilla Bowls. Believe it or not, these tortilla bowls are a cinch to make, since they come together in the oven and only call for two ingredients (three if you want to line them with melted cheese).
- Tequila Shrimp Taco Salad. This dish is teeming with lime-kissed deliciousness. We’re talking spicy grilled shrimp, vibrant radishes, cherry tomatoes, sweet corn, cilantro, queso fresco and honey-garlic vinaigrette.
- Roasted Cauliflower Burrito Bowls. This vegan recipe couldn’t be simpler. It starts with a bed of rice, which is topped with taco-seasoned cauliflower florets, black beans, fresh veggies, lime juice and your favorite hot sauce.
- Beef Taco Salad Bowls. We’re prepared to inhale every last drop of the creamy cilantro-lime dressing (and every crumb of the massive tortilla bowl). Might we suggest finishing the salad with crushed Doritos instead of tortilla strips?
WEIGHT WATCHERS TACO IN A BOWL - THE FOOD HUSSY
From thefoodhussy.com
5/5 (5)Total Time 15 minsCategory EntreeCalories 319 per serving
- In a non-stick skillet over medium high heat, add 1/4 cup water, ground turkey breast and diced red pepper
- Brown turkey until cooked through, breaking up along the way - add a little more water if you need to.
BEEF TACO BOWLS (HEALTHY MEAL-PREP!) - FIT FOODIE FINDS
From fitfoodiefinds.com
4.7/5 (3)Total Time 1 hrCategory Main MealCalories 492 per serving
- Create a tomato and onion pico de gallo by finely dicing ½ purple onion and cutting a pint of cherry tomatoes into fourths. Squeeze around a tablespoon of lime juice on top of it. Set aside.
- Make your spicy Greek yogurt drizzle by mixing together Greek yogurt, hot sauce and lime juice. Taste it and add more hot sauce, to taste.
TACO BOWL - COPYKAT RECIPES
From copykat.com
5/5 (1)Category Main CourseCuisine MexicanCalories 471 per serving
- Heat a large nonstick pan over medium high heat with oil. Add beef in the pan and break with a large wooden spatula by keeping some space in between them. Decrease heat to medium and let cook until the bottom is brown then flip. It will take about 3 minutes.
TACO BOWL {PLUS HOW TO REPURPOSE LEFTOVERS!} - CHELSEA'S ...
From chelseasmessyapron.com
5/5 (4)Total Time 25 minsCategory Dinner, LunchCalories 513 per serving
- Bring 2 cups of chicken stock to a boil over medium-high heat. Stir in the butter and rice and return to a boil. Reduce the heat to low, cover, and simmer until the rice is cooked through and tender. Stir in the lime juice, lime zest, cilantro, and salt + pepper to taste.
- Heat a large skillet and add in the ground beef. Cook and crumble until browned through (draining off and discarding any grease). Stir in the seasonings (chili powder, paprika, cumin, cayenne, oregano, salt, & pepper), and heat until fragrant. Mix in the picante sauce; stir, and cook until warmed through.
- To serve as a meal: Layer the rice, taco meat, beans, and corn (warm beans and corn by tossing with hot rice or hot taco meat) and your favorite toppings such as grated Cheddar cheese, a spoonful of sour cream, fresh lime, fresh cilantro, fresh diced/sliced avocado, and fresh tomatoes or easy pico de gallo in individual bowls or plates.To see how to repurpose the meat, beans, and corn into an amazing taco salad, see the last paragraph of the blog post.
TACO BOWLS (PLUS OPTIONAL TACO BOWL SHELLS! + MEAL …
From carlsbadcravings.com
- Add the rice, chicken broth (amount according to your rice cooker for 1 1/2 cups rice), garlic powder, ground cumin, onion powder, and cayenne pepper to your rice cooker. Once rice is cooked, stir in butter to melt, lime juice, cilantro, and season with salt and pepper to taste. *See notes for skillet directions.
- Preheat oven to 350 degrees F. Spray the inside of 4 oven safe bowls with cooking spray and place on a large baking sheet.
- Heat 1/2 tablespoon vegetable oil in large cast iron skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char, approximately 5 minutes. Reduce heat to medium, add beans and warm through. Seasons with salt and pepper to taste. Transfer to a bowl.
- Evenly divide rice between 4 bowls followed by taco meat, beans, corn and your favorite topping such as shredded cheese, lettuce sour cream, guacamole, pico de gallo, fresh lime, fresh cilantro, and crushed tortilla chips.
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