I’m all about seasoned beef, especially when it’s served in crispy tortilla shells. I love breaking off chunks of the shell and using them to scoop up the salad—kind of like nachos.
Making the tortilla bowls is surprisingly easy. I load them up with beef, rice, black beans, a sprinkle of cheese, fresh veggies, and a dollop of sour cream. Best part? They are ready in less than 30 minutes.
What goes in my Tortilla Bowls:
Tortillas: Go for large flour tortillas to make the shells. They’ll form a nice, sturdy base for all the fillings.
Beef mince: I use lean beef mince for a good source of protein.
Tomatoes: I opt for ripe tomatoes (like Roma or cherry). Packed with vitamin C to help boost your immune system.
Black beans: A great source of fibre and plant-based protein. You can swap these for kidney beans, chickpeas, or butterbeans if you like.
Cheese: I love a sharp cheddar but any melting cheese works well.
Sour cream: Adds a creamy richness, but Greek yogurt works well too with similar taste and probiotic benefits for gut health.
Spices: I use paprika and ground cumin to give the mince more flavour
Rice: I use long-grain white rice for extra carbs to fuel my body and keep me energised.
Corn: Fresh or canned corn adds sweetness and fibre
Red onion: Adds a bit of vitamin C and crunch to the bowls.
Capsicum: Packed with vitamin A and C, capsicum boosts the dish’s nutrients.
Jalapeño: For some extra heat
Lettuce: Feel free to add fresh Romaine or iceberg lettuce for extra crunch and a dose of vitamins A and K.
How to make crispy tortilla shells:
You don’t need any fancy equipment to make the tortilla shells. You can use a small oven-proof pot or bowl.
Follow these simple steps:
- Brush a small amount of oil on both sides of the tortilla
- Press the tortilla into the pot or bowl to create a shell shape. The edges will naturally crimp up to form folds.
- Place the pot or bowl in the oven at 180°C (fan-forced) and bake for 12 minutes, or until the tortilla shell is crispy and golden brown.
- Remove from the oven and set aside to cool.
Healthy Beef Tortilla Bowls
2-3
servings10
minutes20
minutesIngredients
2-3 large flour tortillas
1 tbsp olive oil (for brushing tortillas)
- Mince Beef:
1 tbsp olive oil
500 g lean beef mince
1 garlic clove, crushed
1 can (400 g) black beans, drained
1 tsp ground paprika
1 tsp oregano
1 tsp ground cumin
Pinch of chilli flakes (optional)
Salt and pepper to taste
- Toppings:
1 green capsicum, diced
½ red onion, diced
2 medium tomatoes, diced
1 cup corn kernels (fresh or canned)
1 cup grated cheese (cheddar or any melting cheese)
1 jalapeño, sliced
- To Serve:
Sour cream or Greek yogurt
1 avocado, sliced
Directions
- Prepare the Tortilla Shells:
- Brush the tortillas with olive oil, press them into oven-proof bowls or small pots, and bake at 180°C for 12 minutes, or until crispy and golden. Set aside to cool.
- Cook the Beef:
- Heat olive oil in a pan, then add garlic and cook for 1-2 minutes. Add the minced beef and cook until browned. Stir in paprika, cumin, chilli flakes (if using), black beans, salt, and pepper. Let everything cook together for another 3-5 minutes.
- Assemble the Bowls:
- Fill each tortilla shell with the rice and seasoned beef mixture. Sprinkle generously with cheese, then return them to the oven for a few minutes until the cheese melts. Once melted, top with capsicum, onion, tomatoes, corn, and jalapeños. Finish with a dollop of sour cream or Greek yogurt.
