Comida Kraft
Recipe Box

Mini Taco Bowls

Prep Time
35
min.
Total Time
35
min.
Servings

4 servings

The kids will dig taco night even more when they get an eyeful of these super-cute mini salad bowls—and a mouthful of beef, cheese, ripe tomatoes and crisp fresh lettuce.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Line 8 muffin cups with tortillas. Carefully fold back edges of tortillas to leave openings in centers for the filling.
  • Bake 10 min. Meanwhile, brown meat in large skillet; drain. Return meat to skillet.
  • Add salsa to meat; mix well. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally. Spoon into tortilla bowls. Top with remaining ingredients.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Serving Suggestion

Serve with your favorite fresh fruit and CRYSTAL LIGHT Lemonade.

Substitute

Substitute 2 cups shredded cooked chicken for the browned ground beef.

Substitute

Substitute BREAKSTONE'S or KNUDSEN Sour Cream for the dressing.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 450
Total fat 18g
Saturated fat 6g
Cholesterol 80mg
Sodium 1130mg
Carbohydrate 37g
Dietary fiber 3g
Sugars 4g
Protein 32g
% Daily Value
Vitamin A 15 %DV
Vitamin C 10 %DV
Calcium 30 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I didn't have all the ingredients on the recipe so I tweaked a few things. I didn't have all the ingredients on the recipe so I tweaked a few things. I added 1/2 an onion to the beef and saved the rest for garnishing. Instead of the cupcake tins and I used 2 shells and baked them in a loaf pans, so the tortillas come out for a larger bowl. Very yummy! After the shells came out I added the beef, lettuce, tomatoes, sour cream and shredded cheese on the top. We LOVED it! For a side dish I made spanish rice (nothing too fancy, just from Rice-a-Roni ;) Enjoy!
Date published: 2011-09-09
Rated 5 out of 5 by from My almost 5 yr old daughter and I absolutely loved this recipe. My almost 5 yr old daughter and I absolutely loved this recipe. I have to admit that I threw in about 3/4 of cooked rice that I had left over in the meat when I added the salsa...I also added about 1/2 cup of the cheese into the meat mixture. Other than that, I made it to the recipe's specifications and this is REALLY GOOD, and FAST to make. It's a nice alternative to traditional taco's with a different and very good flavor from the salsa. Another salsa bonus is that you can make it mild - hot, your choice. Highly recommended!
Date published: 2008-09-22
Rated 5 out of 5 by from My 2 girls & I had our 3 cousin's sleepover this past rainy Saturday and the bowls were a hit! My 2 girls & I had our 3 cousin's sleepover this past rainy Saturday and the bowls were a hit! After reading some of the reviews of the bland taste, I decided to use the taco seasoned as directed on the box and left out the salsa. The shaping was a bit hard, but I worked it out! The kids loved them! I used Kraft Mexican Taco shredded cheese, a dollop of sour cream, topped with shredded lettuce and salsa (in that order). My girls said they can’t wait to try it again. Thank you Kraft, for another great recipe!
Date published: 2006-10-11
Rated 4 out of 5 by from I added taco seasoning and some refried beans. I added taco seasoning and some refried beans. I halved the recipe for just my husband and I and it was the perfect amount. The only complaint I got was that they were difficult to eat... they were messy. Our plates were both cleaned though! I think next time I will mix all the toppings together and then put them in the cups. At least that way, you get everything in every bite. These were a fast, easy dinner solution.
Date published: 2008-01-15
Rated 5 out of 5 by from Made this tonight. Made this tonight. My husband loved it. I didn't have a muffin pan, just cupcake pans so instead I used a mini loaf pan to shape the bowls. Following another raters suggestion, I brushed them with a little olive oil on both sides. They turned out great, good flavor. They were not as messy as I thought they would be. The bowls held together well. Will be adding this to my recipe file and definitely making again!
Date published: 2010-10-28
Rated 5 out of 5 by from I made this for my father, brother, husband, 2 year old son, and 3 year old nephew for lunch this... I made this for my father, brother, husband, 2 year old son, and 3 year old nephew for lunch this afternoon. It was wonderful and a big hit. I add taco meat seasoning and about a 1/4 cup of salsa to the meat while cooking(my husband is not a salsa lover). It can be messy but is very tasty and everyone wanted seconds. Baking the tortillas really add great flavor! They are very cute as well!
Date published: 2010-03-25
Rated 4 out of 5 by from I also just used the recipe for the taco cups and went on the meat, etc as I usually do. I also just used the recipe for the taco cups and went on the meat, etc as I usually do. I used SMALL flour shells. The trick is to keep them HOT (hence the microwaving) when you form the bowl. I folded them in half and pinched them into fourths to place in muffin pan. Then I formed them around to fit and pressed the tops outward to keep the "cup" open. Really fun for the kids to eat!!
Date published: 2007-12-01
Rated 4 out of 5 by from This recipe is very YUMMY! This recipe is very YUMMY! My whole family loved it. We followed the recipe except for the fact that we used our own flavor of salsa and added a few extra veggies to the mix. The only thing I would do different is find a larger cupcake pan so that the mini bowls can have a flatter bottom to set up. we had to hold to eat or crunch it up as with chips. However, very tasty overall!!! Yum!
Date published: 2009-07-02
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