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“I don’t always prepare such rich meals. Sometimes I’ll just serve a simple quiche, salad and dessert for dinner.”

taco shell bowl really makes a statement!


  • 1/2 cup prepared salsa
  • 1/4 cup reduced-fat sour cream
  • 1 teaspoon canola oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 pound ground beef
  • 1 Taco Seasoning Package
  • 2 Cherry tomatoes, diced
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1/4 cup chopped fresh cilantro
  •  8 cups arugula mix
  • 1/2 cup shredded sharp Cheddar cheese
  • 1 package of tortillas


  1. Combine salsa and sour cream in a large bowl.
  2. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, about 2 minutes. Add beef and taco seasoning, cook, stirring often, about 5 minutes. Add tomatoes, cumin and chili powder; cook, stirring, until the tomatoes begin to break down, 2 to 3 minutes. Remove from the heat, stir in cilantro and 1/4 cup of the salsa mixture.
  3. Add lettuce to the remaining salsa mixture in the bowl; add to taco shell bowls.
  4. Sprinkle with cheese and additional diced tomatoes

Taco Shell Bowls

  1. Place two medium-size, oven-safe bowls upside down on a baking sheet.
  2. Spray the bowls with nonstick cooking spray.
  3. Shape the tortillas over the bowls.
  4. Bake at 350 degrees until the tortillas begin to brown and become crispy, 10 to 15 minutes.
  5. Remove the tortillas from the bowls and fill them with taco salad.