Quick and Easy Taco Bar for Super Bowl Sunday

ground beef

🥗Healthier: ground turkey

💰Cheaper: textured vegetable protein

Ground turkey is leaner, while TVP is a budget-friendly vegetarian option.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt adds protein and reduces calories.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: bell peppers

Banana peppers provide a milder heat, while bell peppers are more affordable.

taco shells

🥗Healthier: lettuce wraps

💰Cheaper: corn tortillas

Lettuce wraps are low-carb, while corn tortillas are cost-effective.

Heat 2 tablespoons canola oil in a large sauté pan.

Add ½ cup diced yellow onion and ½ cup diced green bell pepper, cooking for about 3 minutes.

Stir in 2 tablespoons of salsa and 1 can of tomato sauce.

Add 2 cups of cooked rice and stir until combined, then set aside to keep warm.

In a medium saucepan, heat 1 tablespoon canola oil on medium heat.

Add 15 ounces of canned pinto beans and 2 tablespoons of salsa, cooking for 10-15 minutes until flavors combine and broth thickens, then set aside to keep warm.

In a large skillet, heat 1 tablespoon canola oil and add 2 cups of shredded chicken, 1.5 tablespoons of taco seasoning, ½ teaspoon of salt, and ¼ cup of water, mixing well.

Cook 1 pound of ground beef in the skillet until browned, then add 2 tablespoons of taco seasoning and ½ teaspoon of salt, mixing in 2 cups of rice quinoa mix and cooking for about 5 minutes.

Heat taco shells in a 350 degree oven for about 10 minutes.

Prepare toppings by dicing tomatoes, shredding lettuce, and bringing out condiments like salsa, shredded cheese, and greek yogurt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens