Blue Corn Tortilla Taco Bowl

OK, these are amazing!

Small, muffin size, tortilla taco bowls.  I am trying to eat less gluten, not because I am jumping on the no gluten bandwagon, but more because I just think I don’t need as much wheat in my life.  So, we got blue corn tortillas and they worked like a charm.

INGREDIENTS:

Taco seasoning – we made our own. See those ingredients on the bottom of the page. blue corn tortillas, 1cup of lean ground turkey, .5 cup salsa, .5 cup refried beans and .5 cup shredded cheese (we shredded our own).

DIRECTIONS

1. Preheat oven to 450
2. Make taco seasoning (see below)
3. Take tortillas and use a cookie cutter – or I used a pint glass – to cut smaller circles.  I also warmed the tortillas first because they were more moveable
4. Put pieces in muffin pan.  It doesn’t have to fit perfectly
5. In a bowl, mix the turkey, salsa, refried beans and taco seasoning
6. Mix well
7. Scoop turkey meat in the muffin pan
8. Add cheese
9. Put in oven 12-15 minutes
10. EAT UP!

TACO SEASONING INGREDIENTS

• 1 Tbsp Chili Powder
• ¼ tsp Garlic Powder
• 2 tsp Cumin
• ½ tsp  Paprika
• 1 tsp Sea Salt
• ½ tsp Fresh Ground Black Pepper
• ½ tsp Oregano
• ¼ tsp Onion Powder

Also, if you have an adorable little helper, that just makes it more delish!

XX

Julia

#EARNIT

#DESERVEIT

#FITJ