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Crispy Taco Bowls

August 6, 2014

I have had the cutest little taco shell tins that I got at Walmart for the longest time. They were one of those AS SEEN ON TV things that I just love to get from the checkout aisle at my local Walmart. I got it as soon as I saw it and knew one day I would come up with some cool taco bowls or taco shells or taco something for the summer.

 

Of course since the peak of the summer food season will end in just a mere few weeks, I had to pull these babies out and experiment for the first time. Mexican food is a hit anywhere; most of all, tacos and quesadillas are a definite hit in my home.

 

 

I love tacos and I love everything Mexican. We have a cool healthy, taco place nearby the house called Del Taco. To be quite honest, their tacos are to die for. It takes long to be served even in their convenient 24 hour drive through. Regardless of the convenience, I would much rather make my own at home and prefer to devour them on my dining room table versus in the car or in their sit down area. Crispy Taco Bowls are the perfect way to eat a taco! You can make your very own at home easily and it tastes better than any other taco I have had in awhile.

 

I baked these cute little corn tostadas using white corn tortillas, although I prefer yellow ones it's all I had, into little crispy bowls that are stuffed with heavenly, taco, Mexican inspired goodness. I made the grass-fed lean ground beef with FlavorGod taco seasoning, garlic and broccoli: no salt added! I drained a can of black beans and mixed it up with freshly chopped chives. I, then, made a sour cream type sauce (Mexican crema) with plain Greek yogurt and the juice of a lemon; this was much better than sour cream. It's my new replacement. I layered the Crispy Taco Bowls with the broccoli and beef, black beans and chives, and topped with a dollop of my homemade crema of Greek yogurt and lemon juice.

 

My homemade Mexican crema instantly reminded me of Hispanic crema we used at home growing up. This is a white sauce that is similar to cream and is mildly salty as well as savory. This is the true sour cream of our culture. It is heavy in dairy product and has a ton of refined product but it absolutely heavenly! Although not exactly the same as crema, my homemade Greek yogurt and lemon juice cream was right on point and, not only the perfect replacement for Hispanic crema, was also the exact replacement for sour cream I have been looking for. I will be making many more recipes to come with the delicious homemade cream I have come up with and stored in my fridge for later.

 

XO

 

Crispy Taco Bowls

 

I layered the Crispy Taco Bowls with the broccoli, grass-fed beef, black beans, chives, topped with a dollop of my homemade Mexican crema.

 

 

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 8-10

 

 

 

 

Ingredients

 

Taco Filling

 

Mexican Crema

  • ¼ cup Greek yogurt, plain

  • ½ lemon, juiced

  • Sea salt, to taste

 

Instructions

  1. Preheat oven to 400° F.

  2. Lightly grease pot with coconut oil. Add beef, broccoli, and seasonings. Cover with lid for 15 minutes.

  3. Line the corn tortillas on ramekin bowls, taco bowl tins, or anything that can create a bowl shape by baking. Spray them lightly with coconut oil in order to brown at the edges for extra crunch. Bake in the oven for 15 minutes.

  4. Drain black beans. Chop chives. In a bowl, mix beans and chives together. Set aside.

  5. In a small bowl, whisk together Greek yogurt and lemon juice to make your homemade cream. Set aside.

  6. Check on the ground beef. Stir a few minutes breaking the big chunks up. Turn heat off and seal with lid.

  7. Remove bowls from the oven. Plate each bowl on a separate plate. Fill each layered in this order: ground beef, broccoli, black beans, chives, and a dollop of homemade crema.

  8. Serve.

 

 

Notes

  • Keep extra chives to be used for garnish.

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My name is Estefanía but you might know me as chefNia* 

 

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