Taco Bowls #glutenfree #caseinfree

Taco Bowls

We have been making our own taco shells and tostada shells from corn tortillas for a long time (make sure to use gluten-free, wheat-free corn tortillas) – but this is the first time we tried taco bowls and I love them!  Why didn’t we make these before?  They are easier to eat than a tostada and hold more stuff than a taco. They were so easy to make, too.

Taco BowlsI used some oven-safe ramekins from Crate and Barrel as the base (any oven-safe ramekins or small bowls about this size should work). I took this picture during the first attempt. The tortillas stuck to the ramekins so we had to try again and I didn’t get the picture, but covering the ramekins with foil preventing the sticking.  I just folded a square piece of foil over the ramekin and sprayed it with a little olive oil.

Wet a paper towel and place it on a small plate.  Spray the corn tortillas with a little water and olive oil and stack them on top of the wet paper towel.  Wrap the paper towel around the tortillas and place the plate in the microwave.  Steam them in the microwave for about 30 seconds to 1 minute.  When they are flexible drape them over the foiled ramekins and spray generously with olive oil.  Bake in the oven at 350 degrees F for about 10 minutes or until the are hard and crispy.  Remove from the foil and fill with turkey taco meat (recipe follows) and other goodies.

Taco Bowls

We started with the taco meat and added sweet corn, cooked black beans, chopped green onions, roasted red bell peppers and chopped black olives.

Taco Bowls

Then we added avocados, lettuce and GF salsa.  Yum!

Taco Bowls

Turkey Taco Meat (serves 2)
Olive oil
0.5 lb GF lean ground turkey meat
1 small jalapeño, deseeded and minced
1 small red or green bell pepper, diced
1 small onion, diced
2 tsp McCormick Original Taco Seasoning
Kosher salt (optional)

Wash, rinse and dry the jalapeño and bell pepper before prepping.

Add a little olive oil to a cast iron skillet or Dutch oven and heat over medium heat. Add the onions, bell pepper and jalapeño and cook for about 10 minutes until tender. Add the ground turkey and taco seasoning to the skillet. Cook for about 10-15 minutes more until the turkey is cooked through and browned. Add a little salt if necessary.

Deana Larkin Evans

Hi! I'm Deana. Thanks for stopping by. This food blog is all about cooking wholesome real food, developing gluten free recipes and creating weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in November of 2010 and dairy/casein-free January 2014 (except for the occasional Parmesan cheese). I'm kind of a nerd, too. In the '90s, I earned an undergrad degree in Biochemistry from The University of Texas at Austin. Hook 'em! \m/ Then followed up with a PhD in Biochemistry and a law degree from the University of Houston. I'm currently learning about bioinformatics and genomics from Johns Hopkins University online program.

You may also like...

2 Responses

  1. February 15, 2015
    […] – Taco Bowls with Refried Black Beans, Friday’s Leftovers, Avocado and Shredded […]
  2. March 8, 2015
    […] – Spicy Turkey & Black Bean Taco Bowls (leftovers will make a delicious taco salad for […]