Taco Bowls


– 4 Whole Grain Tortillas

– 1 teaspoon Olive Oil

– 1lb lean Ground Beef

– 1 yellow Onion, diced

– 2 cloves Garlic, minced

– 1 Tablespoon Cumin

– 1 teaspoon Paprika

– Salt and Black Pepper, to taste

– 1/2 cup water

– 1 teaspoon Cornstarch 

– (optional) 1/2 teaspoon Chili Flakes

– Handful Cilantro, chopped

– 1 Plum Tomato, diced

– 1 Red Onion, thinly sliced

– (optional) Hot Sauce

– (optional) Wedges of Lime

1) Preheat your oven to 375 degrees……when heated through, invert a bowl into an oven safe tray and drape the tortilla over it – cresting an upside down bowl of the tortilla. Repeat this for all 4 tortillas. Allow the tortillas to toast this way until slightly blistered – about 6-8 minutes (depending on your oven). Remove from the oven and allow to cool on the bowls. 

2) Sautee the onion in the olive oil until translucent – about 5 minutes. 

3) Add the ground beef and spices and mix well. Allow the beef to cook through and brown a bit, mincing it with a fork throughout the cooking process. This should take about 8-10 minutes. (Cook until all liquid has evaporated but beef isn’t dried out or sticking to the bottom of the pan)

*If using the chili flakes add them at this point.

4) In a small bowl mix the corn starch with the water until dissolved then add it to the beef mixture and mix well. Cover and bring to a boil, then reduce to simmer 15 minutes.

5) Turn bowls and tortillas upright – place the tortillas in the bowl for serving to guarantee it maintains its shape.

6) Spoon the beef mixture into each tortilla bowl using a slotted spoon so any remaining liquid is left in the pan (otherwise tortillas may get soggy)

7) Top each tortilla bowl with the assorted garnish – sliced red onion, cilantro, and/or diced tomato.

Serve with hot sauce – or for those who enjoy a milder tortilla bowl, with a wedge of lime.


2 thoughts on “Taco Bowls

  1. Hi there, do you home grow any of your own herbs? If so, which do you recommend (i.e. basil, thyme, etc.) for easy maintenance?


    1. Hi! I grow basil and cilantro in the summertime – otherwise I have to move my herbs indoors because they’ll freeze over the winter (I’m in NY!) and I’ve never had luck growing herbs indoors. I will tell you though that outdoors, Basil and Mint grow and multiply beautifully and need very little maintenance.


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