Texas Fiesta Bowls

new texas fiesta bowl post a

Potluck meals aren’t my thing. When we have friends or church groups over to the house, I would rather choose a theme and ask everyone to bring a side dish or ingredient.  One year, for the Care Group from our church, we did a “Mashed Potato Martini Bar.”  Another year we all constructed our own pizzas. Of course, tacos are an easy favorite. This year, I think we’ll have Texas Fiesta Bowls.

Not only can I make everything ahead of time but I can assign all the condiments.

I recently saw instructions for making  baked tortilla bowls with an upside down muffin tin in one of my favorite magazines, Real Simple. No frying necessary!

I already have a favorite ground beef recipe that will make a tasty filler.  Served over rice or lettuce, diners can customize their own plates with condiments such as cheese, sour cream, avocados, beans and salsa. Perfect for picky eaters.

By the way, this meat mixture is versatile and convenient. Try pouring it over chips and cheese. Or spaghetti. Prepare it ahead or freeze leftovers in small packages. Makes a great lunch wrapped in a soft flour tortilla. And of course, I like it over the top of my salad in a jar.

fiesta bowls with condiments

tortilla cups

Form each tortilla into a loose bowl shape and tuck between cups of an upside down muffin tin.

Texas Fiesta Bowls
 
Flour tortillas baked into the shape of a bowl and filled with a Tex-Mex meat mixture over rice or lettuce. Serve with cheese, avocados, tomatoes, etc
Author:
Recipe type: Entree, Party
Serves: 8 bowls
Ingredients
  • 1 pound ground beef
  • ½ cup chopped onion
  • 1 cup sliced fresh mushrooms
  • 1 teaspoon minced fresh garlic
  • 1 15-ounce can diced tomatoes, undrained
  • ½ cup sliced pitted black olives (chop finely if serving to olive haters)
  • 1 tablespoon chili powder (more if you like it spicy)
  • ½ teaspoon ground cumin
  • 1 teaspoon salt
  • Freshly ground pepper
  • 8 tortilla bowls
Instructions
  1. Brown ground beef in large skillet. Dip off excess fat. Add onion, mushrooms and garlic and cook until softened.
  2. Stir in undrained tomatoes, olives, chili powder, cumin, salt and pepper. Simmer 3-5 minutes. Stir occasionally.
  3. Serve with shredded cheese, sliced or chopped avocados, refried or black beans, sour cream, chopped cilantro and/or salsa.
Forming bowls
  1. 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.
  2. 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.

 

Other Tex-Mex Delights you might enjoy….

Tamale Pie

Hearty Tortilla Soup

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{ 26 comments… read them below or add one }

Renata August 19, 2010 at 6:50 am

I love all sorts of edible bowls and containers! Love this one with the tortillas! Sounds so delicious! Gotta try it!

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Jane @ Sweet Basil Kitchen August 19, 2010 at 8:09 am

How interesting! Last year when we hosted the extended family, we served a baked potato bar, but this sounds even better. (lower carbs!) My mind is already spinning with fun decorating ideas for this table! Thanks! I already have your site bookmarked! Love it!

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TheKitchenWitch August 19, 2010 at 8:38 am

Those salad cups are genius! No more fried ones for me!

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Jill August 19, 2010 at 2:01 pm

Crispy but not fried…awesome. I love Real Simple but I’m way behind in my magazine reading, so I haven’t seen this tip yet.

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Annie August 19, 2010 at 2:04 pm

This is making me SO hungry! I wish I was having them for dinner tonight – might have to try them soon!

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Betty August 19, 2010 at 10:46 pm

I love the bowls- thanks for instructions for making them!

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Best Hamburger Recipe August 20, 2010 at 5:00 am

awesome! looks like so delicious! I wanna take it testy! :)

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Amnah August 20, 2010 at 4:01 pm

Cute! What a great presentation. Can’t wait to try this.

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Debbie August 20, 2010 at 8:07 pm

The email worked!! Yea!! I wonder if I can get Jerry to make the bowls?? Looks great!

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Suzanne August 20, 2010 at 9:50 pm

I am loving that technique with the tortilla bowls, thank you! Super post.

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mike August 21, 2010 at 8:35 am

23 versions of Fiesta Bowls? I’m there! :) What a great idea (themes). And I’ve never made these before – at work our deli/cafeteria has “Taco Salad Tuesday” – big salads inside a taco shell. But these look much better (and I agree, not fried is better) – looks much healthier too! Texas Fiesta Bowl Saturday (now there’s an idea). :)

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Jessica August 21, 2010 at 1:53 pm

This looks delicious! And not gonna lie…I love it even more because it’s got Texas in the name! ;-)

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Lynne August 22, 2010 at 4:53 am

Beautiful colors in your Fiesta bowls! The bowls look easy-will have to try making them. Thanks for the tip!

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peggy August 22, 2010 at 7:14 pm

I like the idea of selecting a theme. I love Mexican food. The Texas Fiesta bowl looks delicious. I can’t wait to try it.

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cca August 31, 2010 at 6:10 pm

this is such a creative idea for a bowl! perfect for taco salad! I will most definitely try this! Let you know how it goes!

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Lauren (Healthy Delicious) September 15, 2010 at 6:13 pm

I just stumbled upon your blog and I love it! These tortilla bowls are brilliant, as are the rest of your posts. You’re so creative! Added you to my google reader. :)

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Renata September 28, 2010 at 9:13 am

Hi Paula,
Me again!
I’m Renata from Testado, Provado & Aprovado! blog (http://testadoprovadoeaprovado.blogspot.com/) and I’m writing an article on EDIBLE CONTAINERS for The Daring Kitchen (http://thedaringkitchen.com). In my research on the subject, I found your post (http://www.salad-in-a-jar.com/family-recipes/texas-fiesta-bowls#comment-2807) and I would love to feature it in my article. May I please use your photo (The first photo of your post) and link back to your post? We always give full credit to the author and photo with a by-line & link.

Thanks so much!
Renata

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Paula September 28, 2010 at 5:41 pm

Thanks for asking. You are welcome to use the photo with a link back. paula

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Renata September 28, 2010 at 10:06 pm

Thanks a lot. I’ll let you know when the article is published.

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Christa January 12, 2011 at 8:33 pm

Another great use of these bowls are to sprinkle a little bit of cinamon and sugar on them before baking and use them as ice cream bowls!!!

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Paula January 12, 2011 at 9:21 pm

Oh Christa, I love that idea. Who needs ice cream? I could eat the shell by itself with cinnamon and sugar on it.

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kim April 2, 2011 at 11:36 pm

The recipes look amazing.

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Kami Pope June 15, 2011 at 12:58 pm

This is so cool Paula! I am gonna try to make these fiesta bowls this weekend.

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Paula June 15, 2011 at 7:49 pm

Hi Kami, Great to hear from you. Congrats on the new job and move for the two of you. Hope you enjoy the fiesta bowls. They’re so easy.

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Jenn September 15, 2012 at 11:03 am

That’s GrEaT! We fix Mexican food dishes especially when our son visits. He asked me one time why I fixed taco salad with “no taco bowl” . . . NoW I can fix that! Thanks!!

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Valerie Crumbaker August 16, 2013 at 11:13 am

Can I make these the day before ?

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