This is a great Tex-Mex dish to serve if you have a hankerin’ for some tried & true south of the border food!

Serves 6

Tip: You’ll need six 3” ramekins or a muffin tin to make this recipe.

Ingredients for Taco Bowls:

• 2 c. Colby Jack cheese, finely shredded, divided
• 1 lb. ground beef (or ground turkey, both at least 80% lean)
• 1/4 c. water
• 1 T. organic chili powder
• 1 T. organic ground cumin
• 1 tsp. organic garlic powder
• 1 tsp. organic onion powder
• 1 tsp. gluten free smoked paprika
• Sea salt and black pepper, to taste

Ingredients for 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 Garnish:
1/2 c. sour cream

Instructions:

1. Preheat oven to 200°F and line a large baking sheet with a piece of parchment paper or a silicone baking mat. Set aside.
2. Divide 1 1/2 cups of the shredded cheese into 6 piles (approximately 1/4 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 & slightly browned around the edges, around 5 to 6 minutes.
3. Remove from the oven and let cool for 2 to 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.
4. In the meantime, add the ground beef to a large skillet over medium heat & cook until the beef is browned and cooked through, approximately 6 to 8 minutes. Carefully drain excess grease from skillet and return to cooktop.
5. Add water & season with chili powder, ground cumin, garlic powder, onion powder & smoked paprika. Season with salt & black pepper (to taste). Stir to combine. Simmer for 2 to 3 minutes or until warmed through.
6. While the beef is cooking, combine the avocado, tomato, lime juice & fresh cilantro in a medium bowl. Season with salt & black pepper (to taste) and gently stir to combine.
7. To serve, fill the taco cheese cups with beef, avocado salsa & remaining shredded cheese. Top with a spoonful of sour cream (if desired).