Create mini taco bowls for perfect lunch time meal. These are great make ahead lunches on the weekend.
#1 : Use Chicken or ground beef (1 pound boneless/skinless chicken sliced thin or beef) and saute in 1 – 2 Tablespoons Do You Bake? Fiesta Seasoning and a teaspoon of vegetable oil or a box of Enchilada dip with a sprinkle of salt (to taste)
Let cool, add to a container and refrigerate until ready for your lunch packing. You can freeze your cooked meat in 1/2 cup portions for future taco bowl lunches
#2 : Make Your taco bowls – Take 8 – 10″ flour tortillas and cut them in quarters. Place your quarter size pieces into a muffin tin and mould them around the tin. Prick the bottom with a fork so they don’t bubble up. Bake in your preheated oven (350F) for about 10 – 20 minutes, until golden. Let cool and pop out of your muffin tins.
You can store your cups in a sealed plastic bag in a dry location for up to 2 weeks. They also store perfectly in the freezer for up to a month
#3 : Ready to make your meal! Take your bento box, lunch box, compartment sections and add
- 3 – 4 tortilla bowls in one compartment
- 1/2 cup of your meat in another section
- 1 ounce of shredded cheese in another section
- 1/4 cup of shredded lettuce, strips of peppers and other fun fresh vegetables
- Add 1/2 cup of chopped fruit for dessert (strawberries as shown)
To get extra fancy, pick up a few dip cups with lids and add in a couple tablespoons of sour cream, guacamole or salsa.
These are healthy, make ahead lunches that can also be made, frozen and enjoyed over the course of a month when you are short on time.
Real food, real flavor and real easy!