How to Make Taco Bowl

5 from 1 vote

Taco seasoned ground beef and veggies come together in crispy parmesan cheese bowls to make up this yummy taco bowl. It’s a fun and inventive way to enjoy tacos again!

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: Mexican

Servings: servings

Calories: 525kcal

Author: Love Keil

Ingredients

Taco Bowl Ingredients

2 cups parmesan cheese grated
1 lb ground beef
1 medium onion finely diced
1 red bell pepper finely diced
1 cup salsa mild
1 tablespoon Taco Seasoning
1 teaspoon Mccormick's Montreal Steak Spice
salt to taste
¼ cup cilantro finely chopped

Toppings

½ iceberg lettuce for serving
sharp cheddar cheese for serving
green onion chopped, for serving
avocado sliced

Instructions

How to Make Parmesan Bowls

Preheat the oven to 375F. Cut out 4 - 7 inch by 7 inch squares out of parchment paper, then line baking sheet with 2 squares of parchment paper.
Working in batches of 2, place ½ cup of Parmesan cheese on a parchment paper and form a circle about 5 inch. Bake for 7-8 minutes or until cheese is melted and turns golden brown color.
Carefully flip the cheese over an upside down bowl to form a bowl shape. Remove the parchment paper, and let it cool down. Repeat with the second batch.

How to Make Taco Salad Bowls

Place beef and onion into the skillet and cook over medium/high heat for about 7-10 minutes or until beef is browned and onion is soft, stirring few times.
After, add bell pepper, salsa, Taco seasoning, Montreal spice and salt to taste. Stir and cook for few minutes. Turn off the heat and stir in cilantro.
Serve onto a parmesan cheese bowl, over a chopped iceberg lettuce. Garnish with avocado slices, cheddar cheese and green onion. Enjoy!

Video

Notes

Cheese choice: Use freshly grated Parmesan for best results. Pre-shredded cheese often contains anti-caking agents that prevent it from melting evenly.
Forming the bowls: Work quickly when shaping the cheese bowls—once the Parmesan cools, it hardens and becomes difficult to mold.
Heat-safe bowls: Use a sturdy, upside-down glass or metal bowl to shape the cheese. Avoid plastic—it may warp from the heat.
Batch size: Bake only 1–2 cheese bowls at a time so you have enough time to shape them before they cool.
Crisp vs. chewy: For crispier bowls, bake an extra 1–2 minutes. For softer bowls, remove from the oven as soon as the cheese turns golden.
Make ahead: The Parmesan bowls can be made several hours in advance. Store them at room temperature, uncovered, so they stay crisp.
Filling swaps: Ground turkey, chicken, or even black beans can replace beef for a lighter or vegetarian option.
Topping ideas: Sour cream, pickled jalapeños, fresh salsa, or hot sauce make delicious additions to your taco bowls.

Nutrition