Tacoinabowl Recipes

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TACO BOWLS



Taco Bowls image

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

1 boneless beef chuck roast (2-1/2 pounds), cut in half
1/4 cup beef broth
1 tablespoon canola oil
1 small onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
3 teaspoons chili powder
1-1/2 teaspoons ground cumin
Dash salt
2 cups canned crushed tomatoes in puree
1 cup salsa verde
5 cups hot cooked brown rice
1 can (15 ounces) black beans, rinsed, drained and warmed
1 cup pico de gallo
Optional: Reduced-fat sour cream, shredded cheddar cheese, sliced avocado, lime wedges and warmed corn tortillas

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



Tacos in a Bowl image

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

1/2 pound lean ground beef (90% lean)
2 tablespoons finely chopped onion
3/4 cup canned diced tomatoes, drained
2 tablespoons taco seasoning
1 cup water
1 package (3 ounces) ramen noodles
1/4 cup shredded cheddar or Mexican cheese blend
Crushed tortilla chips, optional

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 IN A BOWL



Taco in a Bowl image

When our youngest daughter was in Sunday School, the students put together a cookbook as a fund-raiser. Tis was one of the recipes included. It solves the problem of eating messy tacos by combining all the ingredients in a bowl.-Fay Miller, Denham Springs, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 7

1 pound ground beef
1 can (14-1/2 ounces) stewed tomatoes
1 envelope taco seasoning
3/4 cup water
1 can (16 ounces) pork and beans
Corn chips
Toppings: shredded lettuce, chopped tomatoes, chopped onions, sliced ripe olives, shredded cheddar cheese, taco sauce

Steps:

  • In a skillet, cook beef over medium heat until no longer pink; drain. Add the tomatoes, taco seasoning and water; mix well. Add pork and beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. To serve, place corn chips in four soup bowls. Top with beef mixture and toppings of your choice.

Nutrition Facts :

TACO SALAD BOWLS



Taco Salad Bowls image

Please the whole table with these delicious Taco Salad Bowls that anyone can make and everyone will enjoy. Family and friends will love the meaty, cheesy flavor of these easy-to-make Taco Salad Bowls.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 flour tortillas (8 inch)
1 Tbsp. chili powder, divided
3/4 lb. extra-lean ground beef
1 cup matchlike carrot sticks
1/2 cup plus 2 Tbsp. TACO BELL® Thick & Chunky Salsa, divided
2 Tbsp. KRAFT Light Mayo
4 cups tightly packed torn salad greens
1 large tomato, chopped
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1/4 cup chopped fresh cilantro

Steps:

  • Heat oven to 425°F.
  • Crumple 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Place 1 tortilla over each ball; spray with cooking spray. Sprinkle evenly with 1/2 tsp. chili powder. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
  • Meanwhile, brown meat with carrots and remaining chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup salsa; cook and stir 2 min. or until heated through.
  • Mix mayo and remaining salsa in large bowl. Add salad greens and tomatoes; mix lightly. Spoon into tortilla shells; top with meat mixture, cheese and cilantro.

Nutrition Facts : Calories 380, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1000 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 25 g

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