GROUND BEEF TACO BOWLS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    lb. (900 g) ground beef

  • 2

    teaspoons (8 g) salt

  • 1

    tablespoon (8 g) chili powder

  • 2

    teaspoons (5 g) cumin

  • 1

    teaspoon (1 g) oregano (preferably Mexican)

  • 2

    cloves garlic, minced

  • 1

    jalapeño, seeded and minced

  • 1

    14-oz. can (400 g) diced tomatoes (fire roasted if possible)

  • 1

    tablespoon (8 g) corn starch

  • BOWLS:

  • 8

    corn tortillas

  • 1

    16 oz. can (450 g) refried beans

  • TOPPINGS (optional):

  • Fresh tomatoes, diced

  • Shredded cheddar cheese

  • Shredded lettuce

  • Sour cream

  • Black olives, sliced

Directions

Place first 9 ingredients (beef through corn starch) in a 4-quart slow cooker and stir until thoroughly combined. Cook on low for 5 hours. After 4 1/2 hours, wrap 4 stacked corn tortillas in a slightly damp paper towel and microwave for 30 seconds. Preheat oven to 375°. Spray the backside of a 12-cup muffin tin with cooking spray. Settle tortillas into the gaps between each group of 4 cups to create a wavy bowl. Bake at 375° for 15 minutes. Cool slightly before filling. Heat refried beans in microwave. Pour into a microwave-safe bowl and cook for 3-4 minutes, stirring halfway through. Assemble bowls: Scoop a spoonful of beans into the bottom of each bowl and top with meat. Top as desired with tomatoes, cheese, lettuce, sour cream, or olives. Repeat for as many taco bowls as needed. Tip: If you like your tacos spicy, replace the diced tomatoes with a jar of chunky salsa.

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