Texas Fiesta Bowls are flour tortillas baked into the shape of a bowl and filled with a Tex-Mex meat mixture layered over rice or lettuce.
Serve with shredded cheese, sliced or chopped avocados, refried or black beans, sour cream, chopped cilantro and/or salsa.
After seeing instructions for making baked tortilla bowls in one of my favorite magazines, I had to try them out. Basically, they are flour tortillas tucked between the upside-down cups of a muffin tin, then baked until crisp and golden brown. No frying necessary!
Making Texas Fiesta Bowls:
- Stir up the seasoned ground beef mixture in the recipe below.
- Prepare the rice and/or chopped lettuce.
- Bake flour tortillas to make the bowls.
- Collect the condiments you want to serve on the side: cheese, sour cream, cherry tomatoes/chopped tomatoes, avocados/guacamole, beans, salsa, etc.
I love recipes like this for parties because everybody can customize their own “bowl” as they prefer.
Another reason is that you can use leftover meat and condiments in completely different ways. For example, try pouring the meat mixture over chips and cheese. Or spaghetti. Freeze leftovers in small packages and use them for lunch wrapped in a soft flour tortilla. And of course, my favorite, pouring it over the top of my vacuum-packed lettuce.
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If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thanks so much! Paula
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 cup sliced fresh mushrooms
- 1 teaspoon minced fresh garlic
- 1 15-ounce can diced tomatoes, undrained
- 1/2 cup sliced pitted black olives (chop finely if serving to olive haters)
- 1 tablespoon chili powder (more if you like it spicy)
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- Freshly ground pepper
- 8 6-inch tortillas
- Brown ground beef in large skillet. Dip off excess fat. Add onion, mushrooms and garlic and cook until softened.
- Stir in undrained tomatoes, olives, chili powder, cumin, salt and pepper. Simmer 3-5 minutes. Stir occasionally.
- Serve with shredded cheese, sliced or chopped avocados, refried or black beans, sour cream, chopped cilantro and/or salsa.
- Preheat oven to 425 degrees. Soften 4 tortillas by wrapping in foil and placing in oven until warm and pliable. Alternately, wrap in a towel and microwave until warm and pliable. Start with about 20 seconds on HIGH and add time as necessary.
- Lightly spray small (6 or 7-inch) cooked flour tortillas on both sides. Form each tortilla into a loose bowl shape and tuck between cups of an upside down muffin tin. Press tortilla down in the middle so shell will have a flat bottom to sit on. Bake in oven for 8-10 minutes. The shells should be golden brown and crispy all over--no soft places or they will be difficult to eat.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 348 Total Fat: 15g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 50mg Sodium: 707mg Carbohydrates: 33g Fiber: 4g Sugar: 3g Protein: 21g
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