Taco Bowls with Avocado Salsa are an amazing appetizer for family gatherings or a night in with friends. This recipe is simple to make and requires few ingredients, making it perfect for busy lifestyles.
The zesty taco flavor of the dish combined with the creamy avocado salsa creates a delicious classic that everyone can enjoy! Serve Taco Bowls with Avocado Salsa at your next gathering and watch them disappear. It's sure to become a family favorite!
Not only will the Taco Bowls with Avocado Salsa make a great appetizer dish to serve your family and friends, but it’s made with simple ingredients and is incredibly easy to assemble. Even better, the bold flavors featured in this dish can be easily adjusted according to the tastes of your guests. Whether you make several batches for your next gathering or have a taco night in your own home, these tasty bowls will leave everyone wanting more!
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Prep time: 15 minutes
Cook time: 15 minutes
Serves: 6
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Ingredients needed to make Taco Bowls with Avocado Salsa
2 c. Colby Jack cheese, finely shredded, divided
1 lb. ground beef (80% lean)
¼ c. water
1 T. chili powder
1 T. ground cumin
1 t. garlic powder
1 t. onion powder
1 t. smoked paprika
Sea salt and black pepper, to taste
Avocado Salsa:
1 medium avocado, diced
1 small tomato, seeded and diced
2 T. fresh lime juice
1 T. fresh cilantro, chopped
Sea salt and black pepper, to taste
Optional, to serve:
½ c. sour cream
Instructions for making Taco Bowls with Avocado Salsa
- Preheat oven to 200°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat. Set aside.
- Divide 1½ cups of the shredded cheese into 6 piles (approximately ¼ cup each) on the prepared baking sheet and spread each pile into a thin circular layer. Place baking sheets in the preheated oven until the cheese is melted and slightly browned around the edges, around 5-6 minutes.
- Remove from the oven and let cool for 2-3 minutes, then remove the cheese and press into 3” ramekins or a muffin tin to form cups. Let cool for several minutes before gently removing the cheese cups from the form.
Note: If using ramekins, the taco cups can remain in the container for extra support when serving. - In the meantime, add the ground beef to a large skillet over medium heat and cook until the beef is browned and cooked through, approximately 6-8 minutes. Carefully drain excess grease from skillet and return to cooktop.
- Add water and season with chili powder, ground cumin, garlic powder, onion powder, and smoked paprika. Season with salt and black pepper, to taste, and stir to combine. Simmer for 2-3 minutes or until warmed through.
- While the beef is cooking, combine the avocado, tomato, lime juice, and fresh cilantro in a medium bowl. Season with salt and black pepper, to taste, and gently stir to combine.
- To serve, fill the taco cheese cups with beef, avocado salsa, and remaining shredded cheese. Top with a dollop of sour cream, if using, and enjoy!
Variations
Everyone knows that Taco Bowls with Avocado Salsa are one of the best appetizers around, but you can make variations to the classic recipe to make it more interesting. Some variations you could try include switching out the “hard shell” tortilla shells for lettuce wraps, swapping out the beef for ground turkey or pork, and stirring in a few tablespoons of queso fresco cheese for extra flavor. These variations can help spice up the recipe for a fun family get-together or a warm gathering with friends. The variations to the classic Taco Bowls with Avocado Salsa may even be as well received as the original!
Storage
Wondering how to storage Taco Bowls with Avocado Salsa? You're not alone! This delicious and popular appetizer is a big hit with family and friends, so it's no surprise that storage and shelf life often come into play. The good news is that these tasty morsels can be kept in the fridge for up to 3-5 days if stored properly. To ensure that you maintain maximum flavor and texture, use an airtight container and try to eat them within a few days of making them according to your recipe. There's nothing worse than stale taco bowls hiding out in your fridge so be sure to enjoy them while they're still fresh!
Top tip
When it comes to making the ever-so-tasty Taco Bowls with Avocado Salsa recipe for you and your family or friends, there are a few top tips you'll want to be aware of.
First, make sure all ingredients used in the recipe follow the instructions precisely.
Second, consider investing some time beforehand prepping the ingredients so that when it's time to serve up the appetizers, you won't be rushed or have missing ingredients.
Finally, top off your Taco Bowls with Avocado Salsa with an extra sprinkle of flavor by adding fresh cilantro, lime juice, and a layer of melted cheese over top - because everyone loves a good cheesy topping! If you keep these top tips in mind when making this delicious dish, then you're sure to have a fiesta feast that everyone will love!
Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
Taco Bowls with Avocado Salsa
- Total Time: 30 minutes
- Yield: 6
Description
Taco Bowls with Avocado Salsa are an amazing appetizer for family gatherings or a night in with friends. This recipe is simple to make and requires few ingredients, making it perfect for busy lifestyles.
Ingredients
Ingredients:
2 c. Colby Jack cheese, finely shredded, divided
1 lb. ground beef (80% lean)
¼ c. water
1 T. chili powder
1 T. ground cumin
1 t. garlic powder
1 t. onion powder
1 t. smoked paprika
Sea salt and black pepper, to taste
Avocado Salsa:
1 medium avocado, diced
1 small tomato, seeded and diced
2 T. fresh lime juice
1 T. fresh cilantro, chopped
Sea salt and black pepper, to taste
Optional, to serve:
½ c. sour cream
Instructions
-
parchment paper or a Silpat® baking mat. Set aside.
-
Divide 1½ cups of the shredded cheese into 6 piles (approximately ¼ cup each) on the prepared baking sheet and spread each pile into a thin circular layer. Place baking sheets in the pre-heated oven until the cheese is melted and slightly browned around the edges, around 5-6 minutes.
-
Remove from the oven and let cool for 2-3 minutes, then remove the cheese and press into 3” ramekins or a muffin tin to form cups. Let cool for several minutes before gently removing the cheese cups from the form.
Note: If using ramekins, the taco cups can remain in the container for extra support when serving. -
In the meantime, add the ground beef to a large skillet over medium heat and cook until the beef is browned and cooked through, approximately 6-8 minutes. Carefully drain excess grease from skillet and return to cooktop.
-
Add water and season with chili powder, ground cumin, garlic powder, onion powder, and smoked paprika. Season with salt and black pepper, to taste, and stir to combine. Simmer for 2-3 minutes or until warmed through.
-
While the beef is cooking, combine the avocado, tomato, lime juice, and fresh cilantro in a medium bowl. Season with salt and black pepper, to taste, and gently stir to combine.
-
To serve, fill the taco cheese cups with beef, avocado salsa, and remaining shredded cheese. Top with a dollop of sour cream, if using, and enjoy!
- Prep Time: 15 min
- Cook Time: 15 mins
