Fiesta Taco Bowls

Blog_April 18, 2013-2

A Cinco de Mayo inspired recipe for you …

Goes great with margaritas and guacamole 🙂

Recipe notes: There are 2 ways to make tortilla bowls – for both, start by microwaving your tortillas for about 10 seconds in a damp paper towel so they are more pliable. Next, you can either flip the tortillas over ovenproof ramekins, pinch at the sides to form a bowl shape, and stick on a baking sheet and bake at 375 for about 5-8 minutes until browned (see pic below). Or, you can flip a muffin pan upside down and stick tortillas in the “hole” between the muffin bowls sticking up, bake the same. I prefer the ramekin method because I get bigger bowls and depending on the type of tortilla, the muffin method causes mine to rip. Experiment to find your favorite method – it depends a lot on the type of tortilla as to which works best. If you know another, do share!

I used ground turkey as in the recipe below, but you can follow the same instructions with any type of meat or meat substitute filling. You can also easily make these into salad bowls by placing the meat atop a mound of lettuce.

Fiesta Taco Bowls

 
Recipe Type: Entree
Cuisine: Mexican
Author: Q&DK
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 4
Ingredients
  • 1 lb. ground turkey breast
  • 1 tbsp. chili powder
  • 1 tsp. smoked paprika
  • 1/2 tbsp. cumin
  • 1 tsp. cayenne pepper
  • S/P
  • 4 burrito-size tortillas (flour works best for bowls)
  • Topping suggestions: Shredded cabbage or lettuce, tomatoes, scallions, cilantro, queso fresco or feta, limes for squeezing
Instructions
  1. Preheat oven to 375 degrees.
  2. I suggest preparing your toppings as part of your prep work because the cooking is quick – then you can have everything ready to go when the meat is hot. Prepare your tortilla bowls using your preferred method, but wait to stick in oven until turkey is cooking.
  3. Brown your turkey in a skillet over medium-high heat until cooked through, drain grease if necessary. Add the spices and a dash or two of S/P. Stir and add 2 tbsp. water to the skillet. Cover and cook until the water is absorbed, just a few minutes.
  4. While the meat cooks, stick your tortilla bowls in the oven. When browned, take out and place on plates to serve.
  5. When the meat is cooked through and water absorbed, taste and adjust seasoning if needed. Serve hot in tortilla bowls with your desired toppings.
 
Notes
There are 2 ways to make tortilla bowls – for both, start by microwaving your tortillas for about 10 seconds in a damp paper towel so they are more pliable. Next, you can either flip the tortillas over ovenproof ramekins, pinch at the sides to form a bowl shape, and stick on a baking sheet and bake at 375 for a few minutes until browned. Or, you can flip a muffin pan upside down, spray it with Pam, and stick tortillas in the “hole” between the muffin bowls sticking up, bake the same. You can fit 3 tortillas in a 12 muffin tin. I prefer the ramekin method because I get bigger bowls and depending on the type of tortilla, the muffin method causes mine to rip. Experiment to find your favorite method – it depends a lot on the type of tortilla as to which works best.
Blog_April 18, 2013
Ramekin method of baking tortilla bowls- you will get bigger, less uniform bowls this way.
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