This is a different version of tacos. The tortillas are shaped by baking them in a muffin pan so they are shaped like bowls, then the filling is put in the bowls.
8 small flour tortillas
1 onion, finely diced
500 gr ground beef
1 envelope taco seasoning (about 1 tbsp)
1 small jar salsa sauce
small can of kidney beans (you could also use yellow corn or black beans if you want)
leafy lettuce, roughly chopped
Make a guacamole if desired. The recipe is here.
Dice the onion and lettuce and put aside.
Pre-heat the oven to 175°C (350°F).
Fry the onion for a few minutes over medium heat until it starts to soften. Then add the ground beef to the pan and brown it. Season with the taco seasoning and add water according to the package directions (probably around 100 ml of water). Let simmer for a few minutes until the water reduces.
Soften the tortillas by microwaving them for about 20-30 seconds (can be skipped if you don’t have a microwave but then you have to do this step gently so they don’t tear)).
Press the tortillas in the muffin pan and bake them for 10 minutes.
Add the salsa and beans to the pan with the ground beef and let simmer for about 10 minutes on a little lower heat.
While this simmers you can prepare the toppings: lettuce, sour cream and cheese in small bowls.
Ensemble by putting the ground beef in the taco bowl, then lettuce, sour cream and top with cheese. Enjoy!