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Tasty Taco Bowls

Blogger Paula Jones from bell'alimento shows us how to make restaurant-quality taco bowls at home.

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  • prep time 10 min
  • total time 20 min
  • ingredients 6
  • servings 4
 

Ingredients

4
Old El Paso® flour tortillas for burritos (8 inch)
2
packages (8.2 oz each) Old El Paso® heat & serve fiesta rice
1
can (15 oz) Progresso® black beans, drained, rinsed
1
can (16 oz) Old El Paso® refried beans
2
medium avocados, pitted, peeled and sliced
1
cup shredded Mexican cheese blend (4 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F.
  • 2 Spray 8 1/2-inch tortilla shell pans with cooking spray. (Use 4 if you have them; otherwise, make as many at a time according to the number of pans you have.) Place 1 tortilla in each pan, and press gently against ridges. Bake about 10 minutes or until golden. Turn pans upside down to release tortilla shells.
  • 3 While tortilla shells are baking, microwave fiesta rice as directed on package.
  • 4 Place equal amounts of rice, black beans and refried beans into each tortilla shell. Divide avocado slices among tortilla shells, and top each with 1/4 cup cheese.
  • 1 Heat oven to 375°F.
  • 2 Spray 8 1/2-inch tortilla shell pans with cooking spray. (Use 4 if you have them; otherwise, make as many at a time according to the number of pans you have.) Place 1 tortilla in each pan, and press gently against ridges. Bake about 10 minutes or until golden. Turn pans upside down to release tortilla shells.
  • 3 While tortilla shells are baking, microwave fiesta rice as directed on package.
  • 4 Place equal amounts of rice, black beans and refried beans into each tortilla shell. Divide avocado slices among tortilla shells, and top each with 1/4 cup cheese.

EXPERT TIPS

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Expert Tips

Recipe can easily be doubled or tripled.

Substitute premade taco salad bowls for the tortillas and tortilla prep.

Add grilled chicken if desired.

Nutritional information

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