Tuesday, July 22, 2014

Taco Crunch Bowl

I really enjoy these cut little taco shell tortilla bowl makers.  If you're not in the market for these useful gadgets than you've certainly got an oven safe cereal bowl around that will work.  Just give it a light coating of cooking oil, snugly fit one flour tortilla inside and bake for 10 minutes.  I've gotten a lot of use out of mine.  They even hold up very well for several days so you can make a few in advance for a quick after work dinner.

This recipe will make four bowls

4-burrito size flour tortillas
1 LB ground meat
2 cups minced onion
4 cloves minced garlic
2 large diced tomatoes
1 3oz package taco seasoning
1 teaspoon cumin powder
1 1/2 teaspoon crushed or dried cilantro
2 cups cooked brown pinto beans
2 cups Mexican blend shredded cheese

Sour Cream
Pico de Gallo

If you don't have a Tortilla Bowl maker, don't worry.  Try a ceramic cereal bowl, or a metal pan with no handle.  Try to find 6 to 8 (or more) inches across.  The metal will brown the tortilla much quicker.  Spray the bowl with a light cooking spray.  Fit the tortilla in the bowl as evenly as you possibly can.  A round bowl may cause a little "overlap", but that's OK. Bake the tortilla at 350 for 10 minutes or until the shell is golden brown and crisp all over.  Remove from oven all allow tortilla to completely cool.

Place ground meat, onion and garlic in a skillet.  Stir constantly until meat is done through and brown.  Remove from heat and stir in remaining spices and beans.  Fill each bowl with mixture and top about 1/4 cup of the shredded cheese.  Return to oven and allow to cook another 5 to 7 minutes or until completely warm and cheese is melted.  Top with you favorite garnish(es) and enjoy.  It really becomes fun when you get down to the bowl and start breaking the pieces to eat.

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