In yesterday’s post, the recipe called for 10 peppers to fully utilize the prepared filling. In reality, I only had 5 peppers ready in the garden, so that left me with half of the filling to use in today’s recipe. Remember, nothing goes to waste!
I had a few La Banderita corn tortillas left, so I decided to do a mashup and create these little burrito bowls. They were crunchy, small enough eat with your hands without falling apart, and – most importantly – delicious!
- 2 Russet potatoes: $.44
- Ground beef: $2.48
- Onion: $.18
- Garlic: $.09
- Bell pepper: from garden
- Tomatoes: from garden
- Lettuce: from garden
- 4 corn tortillas: $.14
- 1/2 cup sour cream: $.83
- Total: $4.16 for 4 servings, or $1.04 per serving
Crunchy Mini Burrito Bowls
A miniature version of a crowd favorite. Eat it with your hands, but bring a fork in case things get messy!
- 1/2 pound ground beef
- 2 Russet potatoes peeled
- 1/4 onion
- 1 Roma tomato
- 1/2 bell pepper any color
- 1/2 tbsp minced garlic
- 1 tsp salt
- 1 tsp pepper
- 1 tsp cumin
- 4 corn tortillas
- 1/2 cup shredded cheese
- 1/4 shredded Romaine lettuce
- sour cream (optional)
- hot sauce or salsa (optional)
Preheat oven to 350.
Prepare 4 tart pans with cooking spray or oil, and place pans on top of a cooke tray.
Peel and chop 2 Russet potatoes into 1/2 inch pieces.
In an oiled skillet, fry potatoes until browned and soft, around 10-15 minutes. Don't crowd pan for equal cooking.
Let cool on paper towels to remove excess oil.
Place into large mixing bowl.
In the same skillet, brown ground beef and season with salt, pepper, and cumin.
Chop onion, 1/2 bell pepper, and Roma tomatoes into 1/2 inch pieces or smaller.
When ground beef is browned, add garlic, chopped onion, bell pepper, and tomato. Cook until onions are soft, then combine into mixing bowl with potatoes.
Microwave corn tortillas for 15-30 seconds to soften, then place in prepared tart pans.
Place a pinch of shredded cheese in the base of the tortilla bowl.
Spoon ingredients into tortillas, filling up a little past the top.
Top with the remainder of the shredded cheese.
Bake pans on the cookie sheet until cheese is browned and tortilla is crispy, approximately 20-25 minutes.
Remove from oven and let cool for 5 minutes. Tortilla bowls should pull right out once cooled.
Top with shredded lettuce. sour cream, hot sauce, and salsa as desired.