Mini Taco Bowls
Mini Taco Bowls

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, mini taco bowls. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Mini Taco Bowls is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Mini Taco Bowls is something which I have loved my entire life. They’re fine and they look wonderful.

Brighten up the dinner table with these baked tortilla shells stuffed with wholesome ingredients like flavorful salsa, melty cheese, and shredded lettuce. For those that agree, let's talk about these Mini Taco Bowls. I LOVE them, they are incredibly easy to make and even more fun to serve. Looking for a bite-sized Tex Mex snack?

To begin with this recipe, we must prepare a few ingredients. You can have mini taco bowls using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Mini Taco Bowls:
  1. Make ready 12 Burrito style tortilla shells
  2. Prepare 1 1/2 lb Ground beef
  3. Get 16 oz Can refried beans
  4. Prepare 15 oz Can black beans
  5. Make ready 1 1/2 envelope Taco seasoning (1.25oz)
  6. Take 1 cup Water
  7. Prepare 8 oz Mexican-style or Taco-style shredded cheese
  8. Make ready 2 cup Shredded lettuce
  9. Get 16 oz Fresh salsa
  10. Make ready 8 oz Guacamole
  11. Get 16 oz Sour cream

Zippy, crunchy Mini Taco Bowls drizzled in easy "Mexican Crema" sauce and topped with cheese, black olives, and pickled jalapeños with taco meat filling. Serve for a party appetizer, dinner. These Mini Taco Bowls were as tasty as they were adorable, and two of them was a perfect sized dinner serving for me. You can add any of your favorite taco toppings to these (light sour cream.

Instructions to make Mini Taco Bowls:
  1. Rinse black beans and set aside to air dry. Cut flour tortillas into quarters, making 4 triangular pieces. Press each tortilla piece into the cups of a muffin or cupcake pan, filling 24 cups for the first batch.
  2. Heat oven to 375°F. Mix together 1 cup of water and 1 1/2 packets taco seasoning. Set aside.
  3. Cook ground beef until brown and tender. Drain and remove fat/oil. Add 2/3 of seasoning mixture to beef and set aside remaining 1/3. Cook beef and seasoning on medium heat until thickened, stirring occasionally. Set aside beef, keeping warm.
  4. In a saucepan, heat refried beans and remaining 1/3 of seasoning mixture, on medium heat until well combined and hot. Set aside.
  5. For first batch, fill each tortilla cup with the seasoned ground beef. Sprinkle shredded cheese atop beef. Bake for 8 to 10 minutes, or until cheese is melted and tortillas turn golden brown.
  6. Allow to cool for 1 to 2 minutes, then remove from pan and place on cooling rack. Press remaining tortilla pieces into pan cups.
  7. Spoon refried beans into tortilla cups, add the black beans and top with cheese. Bake 8 to 10 minutes or until cheese is melted and tortillas are golden brown.
  8. Top each taco cup with shredded lettuce, fresh salsa, guacamole and sour cream. Best when served immediately.

These Mini Taco Bowls were as tasty as they were adorable, and two of them was a perfect sized dinner serving for me. You can add any of your favorite taco toppings to these (light sour cream. Mini chicken taco bowls are a snap to make when you use Perdue Short Cuts carved chicken breast. These Taco Bowls are new favorite weeknight dinner! Taco Bowls are jam packed with Mexican flavors and abundance of nutritious ingredients so say hello to a perfectly delicious, healthy weeknight.

So that’s going to wrap this up with this exceptional food mini taco bowls recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!