Description
This delicious Taco Bowl recipe combines crispy homemade tortilla bowls filled with a flavorful ground beef and black bean mixture, fresh romaine lettuce, tangy pico de gallo, creamy sour cream, guacamole, and shredded cheddar cheese. Perfect for a quick, satisfying weeknight dinner that serves four.
Ingredients
Tortilla Bowls
- 4 8-9″ flour tortillas
- Cooking spray
Beef Mixture
- 1 pound lean ground beef
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1/4 cup water
- 1 tablespoon tomato paste
- 1 can black beans (15 ounces), drained and rinsed
Bowl Toppings
- 4 cups romaine lettuce, chopped
- 1 cup pico de gallo
- 1/2 cup sour cream
- 1/2 cup guacamole
- 1/2 cup cheddar cheese, shredded
Instructions
- Preheat and prepare tortillas: Preheat the oven to 375°F (190°C). Spray both sides of each flour tortilla with cooking spray to help crisp them up during baking.
- Shape and bake tortilla bowls: Place each tortilla on a piece of aluminum foil slightly larger than the tortilla. Place a small oven-safe bowl in the center and carefully shape the tortilla around it to form a bowl shape, using the foil for support. Repeat with all four tortillas and place them on a baking sheet. Bake for 7-8 minutes until golden and crispy. Remove the tortilla bowls from the foil and let cool on a wire rack.
- Cook the beef mixture: Heat a large skillet over medium-high heat. Add the lean ground beef along with chili powder, smoked paprika, cumin, onion powder, garlic powder, salt, and black pepper. Cook, stirring frequently, until the beef is fully browned and cooked through, about 6-7 minutes.
- Incorporate liquids and beans: Stir in the water and tomato paste into the cooked beef mixture until evenly combined. Remove from heat, then gently fold in the drained and rinsed black beans, mixing carefully to keep the beans intact.
- Assemble the taco bowls: Start each crispy tortilla bowl with a cup of chopped romaine lettuce. Evenly divide and add one-quarter of the beef and black bean mixture into each bowl.
- Add toppings: Top each assembled bowl with 1/4 cup pico de gallo, 2 tablespoons sour cream, 2 tablespoons guacamole, and 2 tablespoons shredded cheddar cheese for a balanced and flavorful finish.
Notes
- For a lighter version, swap regular flour tortillas with whole wheat or low-carb tortillas.
- Use cooked pinto beans or kidney beans instead of black beans if preferred.
- To make it vegetarian, substitute ground beef with a plant-based meat alternative or sautéed mushrooms and bell peppers.
- Ensure the tortilla bowls are fully cooled before filling to maintain crispness.
- You can make the beef mixture and pico de gallo a day ahead to save time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Mexican
