Taco Bowls

These taco bowls could only be more homemade if you made your own tortillas!

This recipe looks really complicated but it’s really just ingredient heavy - and most of that is seasonings and toppings. These taco bowls feature a homemade crunchy tortilla shell that you serve homemade cilantro lime rice and taco meat in. There are beans and charred corn in the mix as well, so this is a very hearty meal. The tortilla shells were not near as complicated or scary as I thought they would be!

What You Need:

For the Taco Bowl Shells:

• 4 burrito size flour tortillas (10 to 12 inches)

• Vegetable oil

• Cooking spray

For the Cilantro Lime Rice:

• 1 1/2 cups long grain rice

• 2 1/2 cups chicken broth

• 1 tsp. ground cumin

• 1 tsp. onion powder

• 1 tsp. garlic powder

• Dash of cayenne pepper

• 2 Tbsp. unsalted butter

• 1/2 cup loosely packed cilantro, chopped

• 2 Tbsp. lime juice

• Salt and pepper to taste

For the Corn & Beans and Taco Meat:

• 1 can (15 oz) sweet corn, drained and rinsed

• 1 can (15 oz) black beans, drained and rinsed

• 1 lb. ground beef or ground turkey

• 1 small onion, diced

• 4 to 6 cloves minced garlic

• 1 Tbsp. chili powder

• 1 tsp. ground cumin

• 1/2 tsp. smoked paprika

• 1/2 tsp. oregano

• 1/2 tsp. salt

• 1/4 tsp. cayenne pepper

• 1/2 cup salsa

• 3 Tbsp mild diced green chillies

For the Toppings:

• Shredded cheese

• Chopped lettuce

• Guacamole or chopped avocado

• Pico de gallo or chopped tomatoes

• Sour cream

• Cilantro

• Lime juice

• Tortilla chips, crushed

Directions:

1. For the Taco Bowls: Spray the inside of 4 oven safe bowls with nonstick cooking spray and place on a large baking sheet.

2. Heat 1 Tbsp. vegetable oil in a large skillet over medium heat. Add a single tortilla at a time and flip to coat both sides with oil.

3. Fry on each side for 30 to 45 seconds per side until it becomes golden brown and has bubbles (don’t pop them!).

4. Press tortilla snuggly into the bowl carefully. Repeat with remaining tortillas.

5. Bake in a preheated 350 degree oven for 12 to 15 minutes until crispy. Cool before serving.

6. For the Cilantro Lime Rice: Bring 3 cups chicken broth to a boil over medium-high heat in a large nonstick skillet.

7. Add rice and butter, stir to combine. Bring to a boil once again, then reduce heat to low, cover, and simmer for 15 to 20 minutes or until rice is tender.

8. Remove from heat and let sit, covered, for about 10 minutes. Then stir in lime juice, cilantro, and salt and pepper to taste.

9. For the Corn & Beans, and Taco Meat: Heat 1/2 Tbsp. vegetable oil in a large cast iron skillet over high heat. Add corn and stir while cooking until corn begins to char.

10. Reduce heat to medium and add beans. Heat through and season with salt and pepper to taste. Remove to a bowl and set aside.

11. Add beef and onions to same skillet. Cook while crumbling beef over medium heat.

12. When almost cooked, add all seasonings and garlic. Cook for a few minutes.

13. Add salsa and green chillies and cook over medium-low heat until warmed through.

14. To Serve: Evenly divide rice between 4 taco bowl shells. Top with taco meat, corn & beans, and favorite toppings.

Recipe from Carlsbad Cravings