Eating In: Tasty Tortilla Bowls

Step outside of tradition! If you’re looking for something that makes mealtime feel extra special, skip the basic taco and choose a meal that lets you serve up a restaurant-style experience at home. For example, tortilla bowl kits bring a new and simple way to change up your Mexican meals. Just bake and fill with your favorite ingredients. One of the benefits of a Mexican meal is all the ways each family member can customize plates to their own tastes. Try setting out a wide range of ingredients and encourage the kids to experiment with toppings they may not have tried before, like olives and guacamole. Don’t forget the sauce! Taco sauces can bring unique, unexpected flavor to recipes.

Steak Fajita Burrito Bowl

Makes: 4 bowls

Ingredients

• 3 tablespoons olive oil, divided

• 1 pound skirt steak

• 1 red pepper, sliced

• 1 yellow pepper, sliced

• 1 package instant rice

• 1 tablespoon fresh lime juice

• 1/2 packet taco seasoning

• 1 Tortilla bowl kit

• 3 cups green leaf lettuce, sliced

• 2 avocados, diced

• 1 cup corn kernels

• 1/2 cup cotija cheese

• 1 bottle taco sauce, to taste

Instructions

1. Add 2 tablespoons oil to skillet over medium-high heat. Cook skirt steak 5 minutes on each side. Remove steak from pan and let rest. When cooled, slice into strips.

2. Add remaining olive oil to skillet over medium-high heat. Saute red and yellow peppers until cooked through.  

3. Prepare rice as directed on package. Add squeeze of lime and taco seasoning. Stir to combine.

4. Prepare tortilla bowls as directed on package. Fill with rice, shredded lettuce, sliced steak and peppers. Top with diced avocado, corn and cotija cheese. Finish with taco sauce.

Southwest Chicken Salad

Makes: 4 bowls

Ingredients

• 2 tablespoons olive oil

• 4 chicken breasts

• 2 teaspoons chili powder

• 1 tortilla bowl kit

• 3 cups green leaf lettuce, sliced

• 1 can black beans

• 1 cup corn kernels

• 2 avocados, diced

• 1 tomato, diced

• 1 cup cotija cheese

• bottle taco sauce, to taste

Instructions

1. Add olive oil to skillet over medium heat.

2. Coat chicken with chili powder. Cook chicken 8 minutes on each side, or until cooked through. Remove chicken from pan and let rest. Slice chicken into strips when cooled.

3. Prepare tortilla bowls as directed on package. Fill with shredded lettuce, black beans, corn and sliced chicken. Top with diced avocado, tomato and cotija cheese. Finish with taco sauce.