Green Chile Taco Bowls | How to make Green Chile Taco Bowls | #tacobowlrecipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack offers similar texture at a lower price.

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: puffed corn snacks

Puffed snacks are often cheaper and lower in fat.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground chicken is typically less expensive than beef.

Add 3 pounds of ground beef and diced onion into a skillet.

Cook the beef and onion mixture, stirring occasionally, until the beef is browned and no longer pink.

Add seasoned salt, garlic salt, and black pepper to the beef, mixing well to combine.

Drain any excess oil from the pan once the beef is fully cooked.

Add 3/4 cup of water and hot taco seasoning to the beef, then stir in the green chiles.

Cover the skillet and allow the mixture to simmer, ensuring it doesn't become too runny.

Preheat the oven to 350 degrees Fahrenheit.

Prepare the taco salad shells by cutting them from the package and folding them inward to shape them.

Place the taco salad shells over a mold and press them down to ensure they hold their shape.

Bake the taco salad shells in the oven for 5 to 10 minutes until they are browned.

Remove the mold from the baked taco shells and begin assembling the taco bowls with the beef mixture, cheddar jack cheese, lettuce, diced tomatoes, and sour cream.

Cooking Techniques

Equipment Needed

Spice Level: