Description
Mexican Street Taco Bowls with Crunchy Tortilla Nests are a fun and flavorful 30-minute dinner. Crispy baked tortilla bowls are filled with seasoned meat, rice, beans, corn, fresh vegetables, cheese, and a creamy lime sauce for an easy meal the whole family will enjoy.
Ingredients
- 4 large flour or corn tortillas
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 lb ground beef or chicken
- 1 tablespoon olive oil
- 1 packet taco seasoning
- ½ cup water
- 1 cup cooked rice or cilantro-lime rice
- 1 cup black beans, drained and rinsed
- 1 cup corn, grilled or canned
- 1 cup shredded lettuce
- ½ cup diced tomatoes
- ½ cup shredded cheddar or Mexican-blend cheese
- ¼ cup chopped cilantro
- ¼ cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
Instructions
- Preheat the oven to 400°F (200°C).
- Brush the tortillas with olive oil and sprinkle with salt.
- Drape each tortilla over an oven-safe bowl to create a nest shape.
- Bake for 10–12 minutes, or until golden and crispy.
- Carefully remove the tortilla nests and let them cool.
- Heat olive oil in a skillet over medium heat.
- Add the ground beef or chicken and cook until browned and fully cooked.
- Stir in the taco seasoning and water.
- Simmer for 3–4 minutes until the meat is flavorful and juicy.
- Whisk together sour cream or Greek yogurt, mayonnaise, lime juice, chili powder, and garlic powder.
- Place the crispy tortilla nests on serving plates.
- Fill each nest with rice, taco meat, black beans, corn, lettuce, tomatoes, and cheese.
- Drizzle with the creamy street sauce.
- Garnish with fresh cilantro and serve immediately.
Notes
- Serve immediately while the tortilla nests are crispy.
- Add sliced avocado, jalapeños, salsa, or guacamole for extra flavor.
- For meal prep, store the meat, rice, beans, vegetables, and sauce separately.
- Keep the tortilla nests in an airtight container at room temperature for up to 2 days.
- Refrigerate cooked meat and rice in airtight containers for up to 3–4 days.
- Store the creamy sauce separately and refrigerate it for up to 3 days.
- Reheat the meat and rice before assembling the bowls.
- Do not assemble the bowls too far in advance because the tortilla nests can become soft.