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25 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
mexican blend cheese
sour cream (regular)
gluten-free
(?)
Has gluten from:
flour tortilla
mexican blend cheese
kid friendly
has meat
(?)
Has meat from:
ground beef (15% fat)
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
ground beef (15% fat)
mexican blend cheese
sour cream (regular)
guacamole
vegetarian
(?)
Not vegetarian due to:
ground beef (15% fat)
pescetarian
(?)
Not pescetarian due to:
ground beef (15% fat)
paleo
(?)
Not paleo due to:
flour tortilla
black bean
mexican blend cheese
This recipe has no customizations.
 
Nutrition to Note
This recipe has Fiber as 62.5% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.5% of RDA
• Calories: 42.2% of RDA
• Carbs: 27.9% of RDA
• Fat (total lipid): 45.5% of RDA
• Fiber: 62.5% of RDA
• Fructose: 4.3% of RDA
• Protein: 38.3% of RDA
• Sodium: 35.6% of RDA
• Sugar: 13.4% of RDA
• Vitamin A (IU): 37.5% of RDA
• Vitamin B6: 41.9% of RDA
• Vitamin C: 10.5% of RDA
• Iron: 0.9% of RDA
• Magnesium: 48.3% of RDA
• Manganese: 17.6% of RDA
• Niacin: 50.5% of RDA
• Potassium: 32.8% of RDA
• Zinc: 64.9% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
76.8
g
Calories
845
 
Fiber
17.5
g
Iron
0.162
mg
Protein
43.1
g
Sodium
480
mg
Sugars
4.18
g
Fat (total lipid)
27.8
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
4
whole
+
-
 
8-inch, room temperature.
 
1
lb
+
-
 
 
2
whole
+
-
 
diced.
 
1
can
+
-
 
drained and rinsed.
 
1
head
+
-
 
chopped.
 
1
cup
+
-
 
or more to taste.
 
1
can
+
-
 
sliced.
 
4
tbsp
+
-
 
*optional* for topping.
 
4
tbsp
+
-
 
*optional* for topping.
 
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PREPARATION
1.
Preheat the oven to 425 F.
PREPARING THE SHELL
2.
Brush a very thin layer of olive oil on each side of the tortilla.
3.
Press each tortilla into a 1-quart oven safe bowl to form a bowl shape.
4.
Place on baking sheet. Bake 10 minutes or until edges are browned. Let cool 3 minutes. Remove tortillas from bowls; cool completely.
PREPARING THE BEEF
5.
In a frying pan or skillet, add the beef.
6.
Cook until fully done and drain the grease.
PREPARING THE FILLING
7.
In a small saucepan, heat the black beans up until heated throughout.
8.
Dice the tomatoes, chop the iceberg lettuce.
ASSEMBLING
9.
Fill the tortilla bowl 1/2 full of chopped iceberg lettuce.
10.
Spoon 2-3 spoonfuls of black beans over the lettuce.
11.
Add diced roma tomatoes and sliced black olives.
12.
Add 2-3 spoonfuls of cooked ground beef.
13.
Sprinkle with the cheese blend and top with sour cream and guacamole if desired.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just substitute gluten-free tortilla for flour tortilla.
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free tortilla for flour tortilla.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 845
Protein 43.1 g
Carbohydrates 76.8 g
Iron 0.16 mg
Fiber 17.5 g
Calcium 15.5 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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