One-Pan Blue Chip Taco Bowl

avocado corn gluten free Main Dish Main Dishes Main Meals microgreens olive oil One-Pot Dinner taco taco bowl tacos

August 28, 2020

Recipe: One-Pan Blue Chip Taco Bowl

Author: Maura Rooney, Team Happiness

Prep Time: 10 minutes

Cook Time: 15 minutes

Makes: 6 taco bowls

Anyone else still overwhelmed with an abundance of fresh, garden-grown tomatoes that you don’t know what to do with? Over the past couple of years, I’ve been OBSESSED with appetizers and love to eat them throughout the day. These fresh bite-sized snacks are sure to put a smile on everyone’s face!

Ingredients

1 onion, chopped

1 packet or ¼ cup taco seasoning

2 ripe tomatoes, diced

1 12oz can of corn

1 12oz can black beans

1 avocado

Cotija cheese

Blue corn chips or taco shells

Microgreens!

For microgreens, our favorite to add to this taco salad are the Zesty Mix, followed by Super Salad and Broccoli!

Instructions:

Heat a drizzle of olive oil in large skillet, saute onion until soft. Add ground beef and brown.
Season with taco seasoning to taste.
Rinse black beans and corn, drain. Add to pan and stir.
Cut avocado into chunks and harvest your microgreens.
Time to plate! Add your blue corn chips, followed by taco mix, and top with fresh tomatoes, avocados, microgreens, and shredded cotija cheese!
Enjoy!

P.S. You can also add more spinach, Mexican rice, salsa, sour cream, and/or guac to add more yummies!

I hope you enjoy this easy one-pan, one-bowl, taco experience! We’ve found that making the meat, bean, and corn mix store perfectly in the refrigerator for next-day leftovers!

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