Comida Kraft
Recipe Box

Taco Bowls

Prep Time
20
min.
Total Time
20
min.
Servings

4 servings

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

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What You Need

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Make It

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  • 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.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Cook Ground Meat Thoroughly

Cook ground beef thoroughly and evenly. The color of the raw ground meat can vary from bright red to light pink. Do not rely on the color of the meat to check for doneness but use an instant read thermometer instead. Ground beef should be cooked to an internal temperature of 160ºF.

Servings

  • 4 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 2 Starch
  • 1 Vegetable
  • 3 Meat (L)
  • 1 Fat

Nutrition Bonus

The carrots add both color and an excellent source of vitamin A to this tasty taco salad.

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 360
Total fat 13g
Saturated fat 4.5g
Cholesterol 65mg
Sodium 890mg
Carbohydrate 35g
Dietary fiber 4g
Sugars 6g
Protein 26g
% Daily Value
Vitamin A 150 %DV
Vitamin C 30 %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 4 out of 5 by from I made these a little differently. I made these a little differently. First of all, I used chicken breasts simmered in a bottle of salsa verde then shredded (5 breasts in 16 oz. of salsa verde (find it in the Mexican food isle), with 2 tsp. chicken bouillon, simmered on low heat for about an hour, then shredded), in place of the ground beef. I left out the carrots. I added black beans to the toppings. For the lettuce, I would leave out the dressing next time. With all of the other stuff going on it, it doesn't really need mayo-salsa. A great way to form tortilla bowls that I learned from Rachael Ray: spray slightly warmed flour tortillas with cooking spray and fold into jumbo-sized muffin cups and bake. They make more reliable bowls than the foil method. And I love the added taste when you sprinkle them with chili powder. I used a combo of chili powder and cumin, and it was great!
Date published: 2008-03-29
Rated 5 out of 5 by from Turned out very good except the bowls didn't turn out the way they are in the picture...more of a... Turned out very good except the bowls didn't turn out the way they are in the picture...more of a misformed plate then a bowl! Next time I will make them differently. I skipped the carrots too because my husband hates cooked carrots and I only added the chopped tomato to my bowl since he hates those too. Great flavor on the meat though, nice and mild not too overwhelming.
Date published: 2008-04-02
Rated 3 out of 5 by from This was good but needed more flavor. This was good but needed more flavor. Next time I'll use Taco seasoning. I also use corn tortillas. Tastes better. I used "perfect tortilla pans" not foil. You can get them in a set of 4 for $5. They are fluted & the tortillas look just like the ones you get in a Mexican restaurant. You can make a taco salad or fill with queso.
Date published: 2015-01-20
Rated 4 out of 5 by from Extremely easy to make, and VERY yummy. Extremely easy to make, and VERY yummy. It was really filling and we didn't need any side dishes to go along with it due to all the veggies in the dish. My only issue was that my taco bowls did not turn out... they were more like shells. But still delicious and I will try it again!
Date published: 2008-03-25
Rated 5 out of 5 by from I loved this recipe. I loved this recipe. It is easy to adjust to your own taste. I have added black beans and avacodo to this recipe. The tortilla bowl idea worked well. Instead of draping the tortilla over foil, I put it over an oven-safe prep bowl. This helped to get more of a bowl shape.
Date published: 2008-05-01
Rated 5 out of 5 by from I've made taco salad for years, very easy. I've made taco salad for years, very easy. However it seems like a big waste to use four large sheets of aluminum foil to make the tortilla bowls so I use a regular bowl and crumble tortillas on top of the fillings. Any suggestions on another way to make tortilla bowls?
Date published: 2013-05-30
Rated 5 out of 5 by from Made this tonight...kids loved it! Made this tonight...kids loved it!! Even my teen and hubby who hate vegetables...made mine with ground turkey instead it was still delicious! Kraft you guys have outdone yourselves!!!! It is now our family favorite meal..the taco bowls are adorable too!!
Date published: 2008-04-01
Rated 5 out of 5 by from I added tons of veggies like mushrooms, onions, green peppers, black bean and pinto beans. I added tons of veggies like mushrooms, onions, green peppers, black bean and pinto beans. I substituted light sour cream for mayo. It was so very good. I used whole wheat tortillas and they tasted better than the deep fried taco bowls. Very, very good.
Date published: 2008-03-26
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