Tasty Taco Bowls

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

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Servings 4

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ingredients 6
Prep Time 10 min
Total Time 20 min

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)

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Directions

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.