Ingredients
For the Cheese Bowls:
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
½ tsp chili powder
½ tsp garlic powder
¼ tsp smoked paprika
¼ tsp black pepper
For the Taco Beef:
1 lb (450 g) ground beef
1 tbsp olive oil
½ small onion, finely diced
2 cloves garlic, minced
1 tbsp taco seasoning
½ tsp chili powder
½ tsp ground cumin
¼ tsp smoked paprika
Salt and black pepper, to taste
2 tbsp water
For the Toppings:
1 avocado, diced or mashed
½ cup sour cream
½ cup diced tomatoes
¼ cup finely chopped red onion
1 jalapeño, thinly sliced
¼ cup fresh cilantro, chopped
½ cup shredded lettuce
Lime wedges, for serving
Salsa, optional
👩🍳 Instructions
- Make the crispy cheese bowls
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Mix the cheddar, Monterey Jack, chili powder, garlic powder, smoked paprika, and black pepper.
Place about ¼ cup of the cheese mixture onto the baking sheet and spread it into a thin circle about 5–6 inches wide. Leave space between each circle.
Bake for 6–9 minutes, or until the cheese is completely melted and the edges are golden brown and crispy. - Shape the bowls
Let the cheese rounds cool for about 30–60 seconds, until they are flexible but not completely hardened.
Carefully lift each cheese round and drape it over the bottom of an upside-down muffin tin or small oven-safe bowl. Gently press the sides down to create a taco-bowl shape.
Allow them to cool completely and become firm, then carefully remove them. - Prepare the taco beef
Heat olive oil in a skillet over medium-high heat. Add the onion and cook for 2–3 minutes.
Add the garlic and ground beef. Cook for 6–8 minutes, breaking the beef apart with a spatula, until fully browned.
Drain excess grease if necessary.
Add taco seasoning, chili powder, cumin, smoked paprika, salt, pepper, and water. Stir well and cook for another 2–3 minutes until flavorful and slightly saucy. - Assemble
Fill each crispy cheese bowl with shredded lettuce and seasoned taco beef.
Top with avocado, sour cream, diced tomatoes, red onion, jalapeño, and fresh cilantro.
Serve immediately with lime wedges and salsa.