Bacon Cheeseburger Mini Taco Bowls
"I found this recipe on the Old El Paso site and gave it a try. It's a fun recipe and would make good appetizers for a crowd."
- Serving Size: 1 (72.7 g)
- Calories 197.3
- Total Fat - 10.8 g
- Saturated Fat - 3.9 g
- Cholesterol - 39.8 mg
- Sodium - 281.6 mg
- Total Carbohydrate - 10.7 g
- Dietary Fiber - 1.4 g
- Sugars - 0.8 g
- Protein - 14.1 g
- Calcium - 86.7 mg
- Iron - 1.3 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Cook bacon in a skillet until done and drain on a paper towel.
In a skillet, brown the beef and onion until done. Drain. Add salt and pepper to taste.
Remove from heat. Stir in the Worcestershire, ketchup, and mayonnaise.
Place the mini taco bowls on a baking sheet.
Divide meat mixture evenly into the bowls and sprinkle with the cheese.
Bake for just a couple minutes or until cheese melts.
Remove from oven and top with bacon, lettuce, tomato, and mustard (or whatever toppings you like).
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the ground beef, look for one with a higher fat content for a juicier burger.
- If you can't find mini soft flour tortilla taco bowls, you can use regular-sized soft flour tortillas instead.
- Instead of ground beef, use ground turkey. This substitution is beneficial as it is a leaner source of protein and has fewer calories and saturated fat than ground beef.
- Instead of cheddar cheese, use mozzarella cheese. This substitution is beneficial as mozzarella is a milder cheese that pairs nicely with the other flavors in the dish and does not overpower the other ingredients.
Vegetarian Option Substitute the ground beef with a plant-based protein alternative and omit the bacon. Top with lettuce, tomato, and your favorite vegan condiments.
: Baked Potato Wedges
: Baked potato wedges are a great side dish to serve with these mini taco bowls. They are easy to make and provide a delicious contrast to the tacos. Plus, they are a great way to add a bit of extra nutrition to the meal.
Mexican Street Corn Salad: Mexican Street Corn Salad is a delicious and easy side dish to serve with these mini taco bowls. It is full of flavor and texture, with a creamy dressing and crunchy corn. It's also a great way to add more vegetables to the meal.
Q: How do I make the mini taco bowls?
A: Preheat oven to 350°F. Place the mini taco bowls on a baking sheet. Bake for just a couple minutes or until lightly browned. Remove from oven and fill with desired ingredients. Enjoy!
Q: What ingredients do I need for mini taco bowls?
A: You will need mini taco shells, ground beef or turkey, shredded cheese, lettuce, tomatoes, onions, black olives, sour cream, and salsa. Optional ingredients include guacamole, jalapenos, and cilantro.
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The origin of the cheeseburger is disputed, but one popular story is that it was invented in the 1920s by a 16-year-old named Lionel Sternberger who served it at his father's sandwich shop in Pasadena, California.
The mini taco bowl is a popular item on the menu at the Hard Rock Cafe, where it has been served since the restaurant's opening in 1971.