Summer has come to an end, but a person wouldn’t believe it since it’s been in the upper 80’s here in the Midwest lately. It looks to cool off by next week so expect to see more hearty/warming sort of meals to start appearing.
Before I let the summer season slip away from my firm grip, I wanted to share my recipe for a homemade version of a taco bowl. This is easy enough to turn into a taco salad and using a slow cooker to cook the ground turkey ahead of time will be easier for a lot of folks, so give it a shot.
I left out some of the staples of a taco bowl on purpose but go ahead and add sour cream, lettuce/spinach, or beans to this.
Pre-heat the oven to 375°.
Place softened tortillas on a upside down cupcake tin. Bake in the oven for 13-14 minutes.
Sauté the chopped onion in an oiled pan set to medium-high heat until onion is clear in color.
Cook the ground turkey and add the garlic, cumin, and S&P; set aside.
*If using black beans add them into the turkey when it's almost finished cooking.
When the tortillas are slightly browned that mean they are done.
Let them cool on a wire rack or on the counter for a couple of minutes.
*If you start to see a bubble pop up while in the oven just take a fork and poke a small hole to deflate them.
Now layer the toppings in the taco bowls (Bottom to top).
Shredded cheese again
Of course adding hot sauce is a great thing to do.