Taco Bowls


One of my favorite easy and healthy meals that is LOADED with flavor and deliciousness is the “taco bowl” or “burrito bowl”.  This dish is a great one to make with taco left overs and is a quick lunch or dinner!  It’s even great for guest!  You can turn it in to a build your own taco bowl bar!

I use taco meat, black beans, homemade guacamole, and some of that delicious jalapeno ranch dip that I shared earlier this week.  (see link below)

This is more of a meal idea than a recipe but I have included my method for quick black beans, my version of taco meat, and my homemade guacamole in case you care to try it my way!  🙂

Here is what I recommend for a taco bowl bar party spread:

-tortilla chips

-black beans

-taco meat

-grilled chicken

-fajita steak

-fresh bell pepper slices


-pico de gallo

-queso fresco


– corn

-sour cream

-guacamole or chopped avocados

-jalapeno ranch


-black olives




-2 cans of black beans (low sodium)

-1/4 cup of roasted red peppers from a jar or fresh

-1/4 yellow onion, diced

Taco Meat:

-1 lb ground beef

-1 packet taco seasoning, low sodium

-1/2 yellow onion, diced

-1 small red bell pepper, diced (any color will work but if you read my blog you can tell I favor the red ones 🙂 )

-2 cloves of garlic, minced


-3 avocados

-1/2 yellow onion, diced

-2-3 cloves of garlic, minced

– 1/2 of a fresh jalapeno, diced

-1 tsp lime juice

-1/2 tsp Cajun seasoning

– salt and pepper to taste




In a medium sized pot, cook the onion and red peppers for about 4 minutes on medium-high heat.  Then add in the beans and simmer for about 10 minutes, stirring occasionally.  I like to mush the beans as they cook to thicken the beans into a fake re-fried bean texture.

Taco Meat:

In a medium skillet, cook the onion, garlic, and bell pepper for about 5 minutes on medium-high heat.  Then add in the ground beef and taco seasoning and cook til fully browned.


Mix all the ingredients together in a bowl!  Easy!

Click the link below for the Jalapeno Ranch Dip!


Jalapeno Ranch Dip

Jalapeno Ranch Dip


Cream Cheese Taco Bread

This zesty bread is a Tex Mex delight!  I’ve mentioned before that stuffed breads are one of my favorite things to experiment with in the kitchen.  Today I will be sharing my recipe for Cream Cheese Taco Bread!  Great for parties! 🙂

I always recommend using frozen bread dough to make stuffed bread treats.  Canned breads in the refrigerated section just don’t hold up as good and certainly don’t taste as good.  Try it out!!  I use it for piggies in a blanket and many other treats!

Cream Cheese Taco Bread

Cream Cheese Taco Bread

  • Servings: 15-20
  • Difficulty: easy
  • Print



  • 1 lb of ground beef
  • 3 frozen bread dough loafs, thawed
  • 1 packet of taco seasoning
  • 3 teaspoons of Tabasco sauce
  • 1, 2.25 oz can of chopped black olives
  • 1/2 tsp red pepper flakes
  • 12 oz of cream cheese, softened (1 1/2 sticks of it)
  • 1/2 diced yellow onion
  • 1 can of Rotel, drained
  • Grated cheddar

Directions: *Note: The dough takes 4-6 hours to thaw.

Preheat the oven to 350°F

Brown the meat with the taco seasoning, onions, Rotel, Tabasco sauce, olives, and pepper flakes.

Once the meat is fully cooked, add in the cream cheese and stir until melted and combined.

Prepare 2 baking sheets with parchment paper.

Gently stretch dough out by slowly working it out with your fingers.  You want to double the area it covers on the pan.

On the outstretch dough sections, sprinkle an even layer of grated cheddar.

Spoon in the meat filling on top of the cheese layer, making sure not to touch the edges of the dough.  Moisture on the edges makes it difficult to seal the bread.

Bring the edges of the bread together and close to seal all of the ingredients.  Make sure the seam is sealed perfectly by pinching the dough together.  You can lay the bread in any shape you want, seam side down.  Sometimes I make a ring shape so that I can put a dip bowl in the center.

On the top of the prepared dough sprinkle red pepper flakes and cheddar.

Slide the stuffed dough in the oven and bake for 10-15 minutes until the outside is golden and the cheddar on top is bubbling.

All photos are property of Katy from http://www.redbirdrecipes.com


4 Can Taco Soup


This soup recipe was shared with me by a girl I went to college with and it doesn’t disappoint!  This is a fast homemade soup that does not require much time or work.  It tastes great, freezes well, and is filled with protein and fiber!  I love making this soup during the cold months!  I usually am not one to eat soups because I am very much a texture person but this soup is chunky and when you top it with tortilla chips it adds a great layer of crunch.  Try it out, you will not be disappointed!  🙂



-1 lb of ground beef (pork, venison, or turkey would work too)

-1/2 tbsp of olive oil

-1 packet of taco seasoning

-1/2 a yellow onion, diced

-1 jalapeno, diced

-2 cloves of fresh garlic, minced

-1 can of corn

-1 can of ranch style beans

-1 can of Rotel (diced tomatoes with green chilies

-1 can of black beans (low sodium if available)


-Tortilla chips

-Diced avocado

-Grated cheese



*Use 1 large pot for the entire process.

In a heated pot, saute the onions, garlic, and jalapeno in olive oil until tender.

Add in the ground beef and taco seasoning to brown.

Once the meat is cooked all the way, add in the ingredients and juices from all 4 cans.

Place the lid on the pot and let the soup simmer on medium to medium low for 20 minutes.  Stir occasionally.

Serve soup with crushed up tortilla chips, chopped avocado, and grated cheese.