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Tasty Taco Bowls

Tasty Taco Bowls
  • Prep 10 min
  • Total 20 min
  • Ingredients 6
  • Servings 4
It takes just 4 easy steps to make restaurant-quality taco bowls at home.
By Paula Jones
Updated July 1, 2012


  • 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)


  • 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.

  • Recipe can easily be doubled or tripled.
  • Substitute premade taco salad bowls for the tortillas and tortilla prep.
  • Add grilled chicken if desired.

No nutrition information available for this recipe
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