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  • Prep 10 min
  • Total 20 min
  • Ingredients 6
  • Servings 4
  • Pinterest
    3
  • Save
    46
  • Print
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It takes just 4 easy steps to make restaurant-quality taco bowls at home. MORE+ LESS-

Paula Jones
July 1, 2012

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)

Steps

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  • 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

Recipe can easily be doubled or tripled.

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

Add grilled chicken if desired.

Nutrition Information

No nutrition information available for this recipe

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