30 minutes
Delicious taco bowls made with crispy cheese cups, filled with seasoned ground beef, avocado, and sour cream.
Shredded Cheese (Mexican Blend)
cups
tablespoons
0 lb
Taco Seasoning
0 oz
cups
Avocado, diced
each
Himalayan Pink Salt
to taste
to taste
tablespoons
1. Preheat Oven
Preheat your oven to 350°F. This temperature will ensure that the cheese melts evenly and crisps up nicely.
2. Prepare Cheese Cups
On a baking sheet lined with parchment paper or a silicone mat, place ½-cup mounds of shredded cheese. Spread each mound slightly to ensure even melting. Bake for about 7 minutes until the edges are golden brown and the center is melted.
3. Cool and Shape Cheese Cups
Remove the cheese chips from the oven and let them cool for about 2 minutes on a cooling rack. This brief resting period will make them pliable yet firm enough to shape. Quickly place the slightly cooled cheese chips into a muffin tin, pressing gently to form a bowl shape. As they cool completely, they will harden into perfect taco bowls.
4. Cook Ground Beef
In a medium skillet, heat the ghee over medium-high heat. Add the ground beef and sauté for about 8 minutes, stirring frequently until the beef is browned. This step ensures that the beef cooks evenly and develops a nice flavor.
5. Season Ground Beef
Once the beef is browned, drain any excess grease. Stir in the taco seasoning and water. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 5 minutes. This allows the beef to absorb the seasoning for a rich, savory taste.
6. Assemble Taco Cups
Using a slotted spoon, fill each cheese cup with the seasoned ground beef, ensuring you leave any excess liquid behind. Season the diced avocado with pink salt and freshly ground black pepper, then divide the avocado among the taco cups. Finish each taco cup with a dollop of sour cream.
Select a good melting cheese with a bit of sharpness for your taco bowls, like a blend of cheddar and Monterey Jack. The cheese not only forms the bowl but is a major flavor component.
When making the cheese taco bowls, it's essential to cook the cheese just until it's bubbly and the edges are golden brown. Use a non-stick pan or a silicone mat to ensure easy removal, and quickly drape the melted cheese over an inverted bowl or a muffin tin to shape it before it hardens.
Think about the balance of flavors and textures when choosing your toppings. Include something pickled, like red onions or jalapeños, for tang; something creamy, like sour cream or guacamole, for richness; and something fresh, like cilantro or lime wedges, for a bright finish.
Whether you're using ground beef, chicken, or a vegetarian alternative, make sure you season it generously with a blend of Mexican spices like cumin, chili powder, paprika, and garlic powder. Don't be afraid to taste and adjust as you go.
Instead of store-bought, make your salsa and guacamole from scratch. The freshness and flavor difference are incomparable and will greatly enhance the overall taste of your taco bowls.
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