These taco bowls are great for dinner or lunch and are easy to make. Great for the kids as they all love Tacos and little mess as the tacos are supported in ramakins.
1tablespoonchili powder (chilli powder in British English)
1tablespoonground cumin
1teaspoongarlic powder
1teaspoononion powder
1teaspoonsmoked paprika
1teaspoonSea salt - to taste
1teaspoonground black pepper - to taste
Avocado Salsa
1mediumavocado - diced
1smalltomato - seeded and diced
2tablespoonlime juice - use fresh lime juice
1tablespooncilantro (coriander) - chopped
1teaspoonSea salt - to taste
1teaspoonground black pepper
Optional
½cupsour cream - optional
Instructions
Preheat oven to 200°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat. Set aside.
Divide 1½ cups of the shredded cheese into 6 piles (approximately 1/4 cup each) on the prepared baking sheet and spread each pile into a thin circular layer. Place baking sheets in the pre-heated oven until the cheese is melted and slightly browned around the edges, around 5-6 minutes.
Remove from the oven and let cool for 2-3 minutes, then remove the cheese and press into 3” ramekins or a muffin tin to form cups. Let cool for several minutes before gently removing the cheese cups from the form.
Note: If using ramekins, the taco cups can remain in the container for extra support when serving.
In the meantime, add the ground beef to a large skillet over medium heat and cook until the beef is browned and cooked through, approximately 6-8 minutes. Carefully drain excess grease from skillet and return to cooktop.
Add water and season with chili powder, ground cumin, garlic powder, onion powder, and smoked paprika. Season with salt and black pepper, to taste, and stir to combine. Simmer for 2-3 minutes or until warmed through.
While the beef is cooking, combine the avocado, tomato, lime juice, and fresh cilantro in a medium bowl. Season with salt and black pepper, to taste, and gently stir to combine.
To serve, fill the taco cheese cups with beef, avocado salsa, and remaining shredded cheese. Top with a dollop of sour cream