Real Recipes From Real Home Cooks ®

mini taco bowls

(2 ratings)
Recipe by
Jennifer Vitone
Oakville, CT

2 Taco Bowls per serving WW point+ - 5 points **Great with sour cream and guacamole. (for addition points)

(2 ratings)
yield 3 serving(s)

Ingredients For mini taco bowls

  • 6
    6" tortillas (mission extra thin yellow corn tortillas)
  • cooking spray
  • 1/2 lb
    lean ground beef
  • 1/2
    packet of taco seasoning
  • 1/3 c
  • 3 Tbsp
    reduced fat shredded mexican cheese
  • 6 tsp
    taco sauce (ortega)
  • shredded lettuce
  • 6
    grape tomatoes, quartered

How To Make mini taco bowls

  • 1
    Preheat oven to 375.
  • 2
    Sprinkle each tortilla lightly with water and stack them on a plate. Cover the top with another plate turned upside down and microwave the tortillas for 1 minute or until warm. Turn two 12 cup muffin pans upside down. Mist each side of a tortilla lightly with cooking spray and center it in the space between 4 muffin cups, creating a bowl. Repeat with the 5 remaining tortillas, forming 3 bowls on each tin. Bake in the oven for 8-10 minutes.
  • 3
    While the tortilla bowls are baking, spray a large skillet with cooking spray and add the ground beef and brown. Add 1/3 cup water and taco seasoning, bring to a boil and then reduce heat to simmer 3-4 minutes.
  • 4
    Let the tortilla bowls cool for a few minutes after removing them from the oven. In each bowl, layer 1/4 cup meat, 1 TBSP cheese, 1 TSP taco sauce, 4 quarters of grape tomato and some shredded lettuce.

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