Description
Easy kid-friendly taco salad bowls made in baked tortilla cups. Customize with your child’s favorite toppings.
Ingredients
Scale
- 6–8 small flour tortillas (6-inch)
- 1 pound ground beef or turkey
- 1 packet taco seasoning
- 2/3 cup water
- 1 cup shredded lettuce
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced tomatoes
- 1/4 cup diced avocado (optional)
- Salsa
- Sour cream or Greek yogurt
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a muffin tin.
- Press each tortilla into a muffin cup, shaping it to form a cup.
- Bake for 8-10 minutes, or until golden brown and crispy. Let cool slightly.
- Meanwhile, brown the ground meat in a skillet over medium heat. Drain any excess fat.
- Stir in the taco seasoning and water. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened.
- Fill each tortilla cup with a scoop of the taco meat.
- Top with lettuce, cheese, tomatoes, avocado (if using), salsa, and sour cream/yogurt.
- Serve immediately.
Notes
- This recipe is easily customizable. Let your kids choose their favorite taco toppings.
- For picky eaters, offer toppings separately so they can build their own bowl.
- Mini muffin tins can be used for smaller portion sizes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking, Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg