Mini Taco Bowls
Mini Taco Bowls

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, mini taco bowls. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Give the kids an eyeful of these Mini Beef Taco Bowls and they'll dig taco night even more. 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. Featuring Coleslaw Cucumber Taco Cups, Mango Avocado Taco Cups, Black Beans And Corn Taco Cups and Breakfast Taco Cups.

Mini Taco Bowls is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Mini Taco Bowls is something which I’ve loved my whole life. They’re fine and they look fantastic.

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

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

These taco bites are packed with all the tastes of taco salad in a cute, tiny lil package. The homemade mini tortilla bowls are buttery, flaky, crisp on the outside and soft and chewy in the middle. 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. Carefully fold edges of tortilla back to keep an opening for the filling. Mini chicken taco bowls are a snap to make when you use Perdue Short Cuts carved chicken breast. Top as you like with lettuce, tomato, olives and sour cream.

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