We have tacos and quesadillas around here quite often. They are so easy to throw together and I always keep the ingredients on hand. Here is a great Recipe to help spice up Taco Night.
7-Layer Taco Bowls
(For this recipe, I tried not to specify ingredient amounts. It is really just a little bit of this and a little bit of that, depending on if you are making tacos for 2 or for 8.)
Tortillas (Fajita or burrito size, depending on how big you want your bowl. I used both.)
1 to 2 cups of cooked rice
Cooked shredded chicken (you could use leftover ground beef, turkey or pork, flavoring it with taco seasoning is optional)
Sliced olives (I bought chopped, but sliced would be better)
Sour cream (Optional)
Warm your tortillas in the microwave for about 20 seconds. When they are warmed, the tortillas are less likely to split. Lightly coat the back side of each tortilla with oil (this will keep the tortilla from sticking.) and fold it to fit into the bottom of a muffin tin, as shown.
To make a larger taco bowl, use an appropriately sized oven safe bowl. I used my small pampered chef batter bowl and stuck a ball of foil at the bottom to keep the tortilla propped up.
Bake at 425 degrees for about 8 to 10 minutes. You want the shell to be crispy and lightly toasted.
While your shells are cooking, mix about 1/3 cup of salsa 1/4 cup of shredded cheese and about 1/3 tsp of cumin and garlic powder into the rice. These measurements are +/- depending on the amount of rice and how you like your flavors. Heat the rice in the microwave until the cheese has melted and give it a good stir. (We call this cheesy Mexican rice.)
When the shells are out of the oven, go ahead and layer your ingredients in this order, 1 to 2 tablespoons of each:
Chicken or ground beef
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