taco bowls

I used to be able to eat a whole bag of skittles for breakfast, a can of coca-cola, Frito pie with a side of rectangle pizza for lunch and then two servings of dinner back in high school. Did I have a gut or cellulite any where in sight? No. Those were the good old days.

My girls are still younger than high school aged kids but they eat as much as teenagers do, and I definitely let them indulge. Tonight I made taco meat for them in flour tortillas and with loads of cheese. But as a lighter option for my husband and I, I made taco bowls.

Essentially, I replace the tortilla with lettuce and feel good about what I am eating. Here’s how to make it:

Taco Bowls

makes 4 servings

• 1 pound lean ground beef
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon crushed garlic
• 1 tablespoon chopped fresh cilantro
• 1 avocado, diced
• 1 cup white rice cooked (see below for how I make rice)
• Lettuce of your choice
• A few grape tomatoes sliced
• Sour cream for dolloping
• Queso fresco or feta cheese to taste
• Slice of lime for squeezing
• Salt & pepper to taste

1. Place your ground beef in a pan with no oil. Season with salt & pepper and add the cumin, chili powder, paprika and garlic to the pan.
2. In the meantime, cook your white rice (see below)
3. In a serving bowl add a bed of lettuce.
4. Top with a helping of cooked white rice.
5. Once your meat is browned and cooked through scoop a generous portion onto the lettuce and rice and top with tomatoes, avocado & cilantro.
6. I like to add a dollop of sour cream, crumbled queso & a squeeze of lime on top to make it that more special.

How I Cook Rice

Something you will get to know about me, is that when I am cooking for my family, I rarely measure. Even if I am following a recipe, my normal routine is to add a little of this and a little of that.

I watched my mother cook rice and now I do it this same way.

1. I put a pot on medium heat and add about a tablespoon of my favorite cooking oil.
2. I add the dry rice in and let it saute in the oil, stirring frequently. You don’t want the rice to burn.
3. Once I smell the toasted rice and see it has a beautiful golden flavor, I add some water to cover and stir. I do not put the lid on the pot.
4. Optional: if you wanted to make flavored rice, I add my flavorings here. Maybe a chicken or tomato bouillon cube. For the taco bowls I left the rice plain but added a little salt.
5. I continue to stir occasionally and add water as needed until rice is cooked al dente.

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