Wednesday, April 2, 2014

Crunchy Beef Enchilada Bowls

I've always loved making taco bowls for dinner. They were a staple for me back in my single days when I was living in my apartment. I would make them at least twice a week because they were cheap and easy. I still make them now since they are a family favorite. Today though, I was in the mood to mix it up a little and make a Enchilada Bowl instead. All I can say is, WOW! They were delicious and if you like foods with a spicy kick then you will definitely want to make these enchilada bowls!

Crunchy Beef Enchilada Bowls
Serves 4
Cal 370, Carbs 13.7, Fat 17, Fiber 1.5, Protein 37.7

16 oz. lean ground beef
1 low sodium taco packet
1 can enchilada sauce
1 can rotel, drained
1 cup black beans, rinsed
1.5 cups reduced fat shredded cheddar jack cheese
2 cups crushed tortilla chips
shredded lettuce
chopped tomatoes

In a large skillet cook ground beef over medium-high heat, stirring frequently, until beef is thoroughly cooked. Drain and stir in taco seasoning, rotel, black beans, and enchilada sauce.

Layer 1 or 2 handfuls of chips in a bowl and top with a handful of cheese. Fill bowls with meat mixture and top with more cheese, shredded lettuce, and chopped tomato. Serve with sour cream and cilantro if desired. Enjoy!


  1. G'day! I could go for some of this now!
    View as part of #GetHimFed party!
    Cheers! Joanne

  2. Hi Bridgett,
    I love your Enchilada Bowls, awesome recipe. Thank you so much for sharing your special recipe with Full Plate Thursday. Hope you have a great week and come back soon!
    Miz Helen

  3. This is so much easier than making actual enchiladas, plus takes less time. Thanks so much for sharing it with us at the Let's Get Real Friday Link Party. I hope you'll bring more of your recipes to the party this week.


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