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Taco Salad (Burrito Bowl)

Course Main Course
Cuisine Tex Mex



    For Flour Tortilla Bowls

    • 6 flour tortillas 7 to 8 inches in diameter, whole wheat or white.
    • Olive oil
    • 4 to 5 inch glass bowls

    For Picadillo

    • 1 pound lean ground beef chicken, turkey or pork
    • salt
    • pepper
    • garlic powder
    • cumin
    • 1/2 cup white onion diced
    • 2 cloves garlic
    • 1 serrano pepper minced
    • 1/2 cup red or green bell pepper diced
    • 1 cup zucchini diced
    • 2 large roma tomatoes chopped
    • 1/3 cup water
    • 1 teaspoon chicken bouillon granules
    • cilantro

    For Rice

    • 3 cups water
    • Chicken bouillon or chicken base to taste
    • 1 cup long grain brown rice
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/3 teaspoon pepper
    • Salt to taste
    • 14 oz can pinto beans drained and rinsed
    • 1 jalapeño minced
    • handful of finely chopped cilantro
    • Juice of 1 small lime
    • *I added a pinch of turmeric to give it a little color. If using white rice you will only need 2 cups of broth. Read the directions on bouillon or chicken base for correct measurements to use.

    You Will Also Need

    • 3 cups of enchilada sauce
    • 2 cups pepperjack cheese shredded
    • 4 cups shredded lettuce
    • 1 cup diced tomatoes
    • 1/3 cup sliced green onions
    • 1 jalapeno or serrano sliced into thin rings
    • handful chopped cilantro
    • 6 lime wedges
    • hot sauce



    • Preheat oven to 350 degrees F. Line two baking sheets with foil paper. Brush the tortillas on both sides with olive oil, place on a plate and heat in the microwave for a few seconds. Place 3 bowls on each baking sheet and lay a tortilla evenly over the top of each bowl. Gently push and shape the tortilla as best you can so it resembles a fluted bowl. Bake for 15 minutes. Gently pull tortilla up from bowl so it unsticks. Place back in oven, rotate the pan and bake for another 15 minutes. Remove from oven to cool.
    • Heat a skillet to medium/high heat. Add the ground meat, season with salt, pepper, garlic, cumin and oregano to taste and cook until nicely browned. Add the onion, garlic, serrano and bell pepper and cook for another 5 minutes. Add the chopped tomatoes to the blender along with 1/3 cup water and chicken bouillon. Blend until smooth and add to picadillo in the skillet. Stir well to combine reduce to a simmer and cook for 15 mintes.while the picadillo is cooking, bring 3 cups of water to a boil in a pot. Add in the zucchini and cook for another 10 minutes. Keep covered and set aside.
    • To the pot of boiling water, add the bouillon or chicken base, garlic powder, onion powder, pepper ans salt to taste. Gently stir in the rice, cover, reduce heat and cook until all of the liquid is absorbed. For brown rice, it could take 40 minutes or more. Once rice is done, fluff with a fork, add in the cilantro, jalapeño and lime juice. Cover until ready to serve.
    • Position rack in oven to the middle. Preheat broiler to high. In each bowl, add some rice, picadillo, enchilada sauce and shredded cheese to each bowl you are preparing. Place under broiler just until cheese melts. Garnish on top or serve on the side with lettuce, tomatoes, green onions, chile pepper slices, cilantro, hot sauce, crema, and lime. Yields 6 servings. Store unused flour tortilla bowls in a plastic storage bag for a few days.