Tiny Taco Bowls
Pair these with rice and beans for an easy twist on standard tacos. Same great taste, fun new look.

Servings
12bowls
Servings
12bowls
Ingredients
Basic Taco Bowl With Filling

  • 1lb


    Ground Beef

  • 1pck


    Taco Seasoning

  • 2/3cup


    Water

  • 12whole


    Flour Tortillas

  • 2cups


    Shredded Cheese
Toppings



  • Lettuce



  • Tomato



  • Guacamole



  • Sour Cream



  • Salsa
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly grease muffin tin cups.
  3. Prepare taco meat by browning your ground beef in a pan then drain the grease. Add 2/3 cup of water and stir in taco seasoning. Let meat simmer for a few minutes
  4. Use a pastry cutter (or DIY it with a pizza cutter and a standard margarita glass) to cut four-inch diameter circles out the flour tortillas.
  5. Wrap three to four circles in a wet paper towel and microwave for 30 seconds to soften them, then mold circles into lightly greased muffin tin cups.
  6. Add a layer of shredded cheese, two tablespoons of meat and another sprinkle of cheese.
  7. Bake for 20 minutes until cheese is lightly browned.
  8. Top with your favorite garnishes like lettuce, tomato, guacamole, sour cream and salsa.
Recipe Notes

You can bake the leftovers if you have extra tortilla chips around – just lightly coat with oil, sprinkle with salt and bake at 350 until crisp and beginning to color.