How many times have you made tacos? Of those times, how many have been in bowl form? Sometimes a simple shift of perspective can bring a whole new appreciation to a recipe. Take these taco bowls, for example. Instead of setting up a build-your-own-taco experience taking up half the dinner table with little bowls (and ensuring everyone is elbowing for access to the shells, then the meat, then their favorite ingredients), you can take some of that chaos out of the equation by combining the beans, meat, and cheese into pre-portioned taco bowls.
This way you won’t lose the experience of personalized tacos (there’s still lettuce, salsa, and sour cream, after all), but it reduces the prep time, contention at the dinner table, and the number of dishes to clean afterwards.
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Cooktop Cove
Chicken taco cups
6
10 minutes
20 minutes
30 minutes
6 tortillas
2 tablespoons olive oil
½ white onion, diced
1 tablespoon taco seasoning
1 can black beans
2 cups rotisserie chicken, shredded
½ cup shredded cheese
Cilantro, roughly chopped
Shredded iceberg lettuce for serving
Salsa for serving
Lime wedges, for serving
Sour cream for serving
Preheat the oven to 400F
Using a ramekin as a guide, cut each tortilla down to size.
Grease the inside of each ramekin with a paper towel dipped in olive oil.
Place each tortilla into a ramekin, folding the edges where necessary; then place the ramekins on a baking sheet.
Place a medium saucepan over a medium-high heat and add the remaining tablespoon of olive oil.
Once shimmering, add the onion and taco seasoning and sauté 1-2 minutes. Add the beans and chicken and cook until heated through.
Remove from the heat and spoon the chicken mixture evenly into the taco cups and top with the shredded cheese.
Bake 7-10 minutes, or until the tortillas are crisp and browned around the edges and the cheese is melted.
Allow to cool slightly before topping with cilantro and serving with iceberg lettuce, salsa, lime wedges, and sour cream.
