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!
1 onion, chopped
1 packet or ¼ cup taco seasoning
2 ripe tomatoes, diced
1 12oz can of corn
1 12oz can black beans
Blue corn chips or taco shells
For microgreens, our favorite to add to this taco salad are the Zesty Mix, followed by Super Salad and Broccoli!
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!
Comments will be approved before showing up.