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Unreel Recipes
cooking · tacos

Taco Boats

From a video by Roy and Dan's Bites · 1 min watch

Quick and easy taco boats made with mini tortilla bowls filled with seasoned ground beef, black beans, jalapenos, and enchilada sauce, topped with cheese and baked until melted. Served with lettuce and jalapeno sour cream.

tacosMexican-inspiredcasseroleMexican-American
Taco Boats
Source video — Roy and Dan's Bites on YouTube
From the creator
Roy and Dan's Bites
Visit their channel ↗
Watch the full video on YouTube ↗
Total time
~50 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Hands-on
~15 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Servings
~6 servingsEstimated by Unreel from the complete recipe.
Difficulty
EasyEstimated by Unreel from the recipe steps — the creator didn't state this.
Cook this recipe
Extraction confidence: high

Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.

Ingredients

Ingredients scaled to 6 servings
  • 1 package soft mini tortilla bowls
  • 1 splash cooking oil
  • ½ white onion, diced
  • 1 lb lean ground beef, lean
  • 2 seasonings (2 packet)
  • 1 can red enchilada sauce
  • 1 can black beans, rinsed and drained
  • 1 can diced jalapenos
  • shredded cheese, to taste
  • shredded lettuce, to taste
  • jalapeno sour cream, to taste

Preparation

  1. Step 1
    Place the soft mini tortilla bowls into a baking pan.
    Doneness — melted
  2. Step 2
    Heat oil in a skillet over medium heat. Add the diced white onion and cook until becoming translucent.
  3. Step 3
    Add the lean ground beef to the skillet with the onions. Season with the two seasonings, brown the meat, then drain off any excess grease.
  4. Step 4
    Stir in the red enchilada sauce, rinsed and drained black beans, and diced jalapenos. Mix together and let come to a simmer for a couple of minutes.
  5. Step 5
    Spoon the meat mixture generously into each tortilla bowl.
  6. Step 6
    Top each filled tortilla bowl with shredded cheese.
  7. Step 7 · 350°F / 177°C
    Bake at 350°F for about 10 minutes until the cheese is melted.
  8. Step 8
    Serve topped with shredded lettuce and drizzled with jalapeno sour cream.

Notes