Here’s an easy meal that begs to be adjusted any way you like to suit your own taste, mood and available ingredients, so by all means this is a great one to experiment with.
There are two basic elements to this meal. Certainly you’ve guessed we’re referring to the Taco Bowl and the Steak.
Although there are specific molds that create the perfect taco bowl, like this here on Amazon and reviewed here on Our Kitchen Essentials, you can also use an oven proof deep bowl to achieve a somewhat similar result. You only need to lightly grease your mold of choice with some cooking spray to prevent sticking and then fit the tortilla into it making sure to tuck it well because that is how it will harden. Bake on a 375 f (190 c) preheated oven for about 10-15 minutes until it starts to brown and crisp slightly to the touch. It will harden even further once it cools. Its simple once you get things going.
Now for the steak. We recommend marinating it overnight with any ready made South Western marinade of your choice. Pan sear, broil or grill your steak to your liking, and after letting it rest for about 5-10 minutes, slice it up.
Here are a few of combinations that we found very successful starting with the one pictured:
- Steak over Rice with prepared Steamed/ Microwavable Frozen Vegetable Mix topped with Shredded Cheese.
- Steak over Rice, Corn and Beans topped with Shredded Cheese and Sour Cream.
- Steak over Salad, Avocado Slices, still topped with Shredded Cheese and a Creamy Dressing. If you toss it, make sure to serve immediately before the shell starts absorbing the dressing and gets soggy. We recommend layering your ingredients and adding the dressing right before serving.
Really the possibilities here are truly endless.
Also, check out the original post where we stumbled upon this great bowl idea: Quick Taco Bowl Salad