my take on a taco bowl

taco bowlAs you know I’m hooked on the cooking programs on Food Network and the Cooking Channel. Now that we’re past the holidays those shows are back in full force. Last week I saw Ree Drummond, the Pioneer Woman, make a taco skillet. I decided to do my own version, which I’m calling a taco bowl.

Mike’s Taco Bowl
serves 2

½ lb lean ground beef
Penzey’s Bold Taco Seasoning, to taste
1 can pinto beans, drained
1 can no-salt-added chopped tomatoes, drained
1 chipotle pepper and a dash of adobo sauce
½ jar salsa
4 corn tortillas
toppings as desired (shredded cheese, sliced black olives, chopped chili peppers, guacamole, etc.)


  1. Brown the beef and season with the taco seasoning. Break up into pieces.
  2. Add the next four ingredients. Stir and mix.
  3. Lightly char the tortillas on a burner, tear into small pieces and add to mixture.
  4. Spoon into soup mugs and serve with toppings on the side.

Ree’s version used turkey rather than beef, the seasonings were different, and she had tomato as a topping rather than as part of the main dish. Her version yields 4 to 6 servings. My version serves 2. Here is her Lighter Taco Skillet recipe. On the television show she treated the tortillas as I do here. The recipe on the web site specifies serving the mixture on top of the tortillas.

In any case, I was very happy with my version. Terry really loved it. And it was an excuse for me to buy a package of guacamole. That’s always a Good Thing.

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