Easiest Way to Cook Perfect Mini Taco Bowls

Mini Taco Bowls. For those that agree, let's talk about these Mini Taco Bowls. I LOVE them, they are incredibly easy to make and even more fun to serve. These taco bites are packed with all the tastes of taco salad in a cute, tiny lil package.

Featuring Coleslaw Cucumber Taco Cups, Mango Avocado Taco Cups, Black Beans And Corn Taco Cups and Breakfast Taco Cups. Mini chicken taco bowls are a snap to make when you use Perdue Short Cuts carved chicken breast. Top as you like with lettuce, tomato, olives and sour cream. You can have Mini Taco Bowls using 11 ingredients and 8 steps. Here is how you cook it.

Ingredients of Mini Taco Bowls

1. You need 12 of Burrito style tortilla shells.
2. You need 1 1/2 lb of Ground beef.
3. It's 16 oz of Can refried beans.
4. You need 15 oz of Can black beans.
5. You need 1 1/2 envelope of Taco seasoning (1.25oz).
6. Prepare 1 cup of Water.
7. Prepare 8 oz of Mexican-style or Taco-style shredded cheese.
8. You need 2 cup of Shredded lettuce.
9. It's 16 oz of Fresh salsa.
10. Prepare 8 oz of Guacamole.
11. You need 16 oz of Sour cream.

Spice up your meal time with these kid-pleasing tacos. Then, round out the meal with your favourite fresh fruit. These Mini Taco Bowls were as tasty as they were adorable, and two of them was a perfect sized dinner serving for me. You can add any of your favorite taco toppings to these (light sour cream.

Mini Taco Bowls step by step

1. Rinse black beans and set aside to air dry. Cut flour tortillas into quarters, making 4 triangular pieces. Press each tortilla piece into the cups of a muffin or cupcake pan, filling 24 cups for the first batch..
2. Heat oven to 375°F. Mix together 1 cup of water and 1 1/2 packets taco seasoning. Set aside..
3. Cook ground beef until brown and tender. Drain and remove fat/oil. Add 2/3 of seasoning mixture to beef and set aside remaining 1/3. Cook beef and seasoning on medium heat until thickened, stirring occasionally. Set aside beef, keeping warm..
4. In a saucepan, heat refried beans and remaining 1/3 of seasoning mixture, on medium heat until well combined and hot. Set aside..
5. For first batch, fill each tortilla cup with the seasoned ground beef. Sprinkle shredded cheese atop beef. Bake for 8 to 10 minutes, or until cheese is melted and tortillas turn golden brown..
6. Allow to cool for 1 to 2 minutes, then remove from pan and place on cooling rack. Press remaining tortilla pieces into pan cups..
7. Spoon refried beans into tortilla cups, add the black beans and top with cheese. Bake 8 to 10 minutes or until cheese is melted and tortillas are golden brown..
8. Top each taco cup with shredded lettuce, fresh salsa, guacamole and sour cream. Best when served immediately..

But rather than a plain ol' taco shell, today I'm sharing how to make these adorable mini taco bowls! Carefully fold edges of tortilla back to keep an opening for the filling. Zippy, crunchy Mini Taco Bowls are a winning recipe for an appetizer, dinner or the big game! Add cheese, black olives, and pickled jalapeños onto the beans. These Taco Bowls are new favorite weeknight dinner!