Easy Weeknight Taco Bowls

by Dorothy Reinhold on March 31, 2015

Print This Post Print This Post Easy Weeknight Taco Bowls | Fast Taco Bowl Recipe with 4 ingredients | ShockinglyDelicious.com

I’ve been experimenting with some jarred and packaged cooking sauces lately, and my family has come to love a couple of them for excellent flavor.

Since I do most of the cooking, I also appreciate how easy they make dinner assembly.

Easy Weeknight Taco Bowl Recipe from ShockinglyDelicious.comThe other day I grabbed a jar of Roasted Pasilla Chile sauce from the cabinet, a package of ground meat from the fridge, an onion from the bowl on the counter, and in half an hour, I had dinner on the table!

Ingredients for Easy Weeknight Taco Bowls on ShockinglyDelicious.comAt the last minute, I wanted to stretch the meat in the skillet, so I added some easy already-cooked beans, and that turned out to be a great idea — some extra fiber and protein, as well as another traditional taco ingredient.

Roasted Pasilla Chile Mexican Cooking Sauce for Taco Bowls on ShockinglyDelicious.comTry this idea yourself, with what you can find in your own cabinet.

Easy Weeknight Taco Bowls

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: Makes 6-8 tacos.

With a few simple ingredients, a skillet, and less than half an hour, you can have these delicious Easy Weeknight Taco Bowls on the dinner table.


  • 2 teaspoons olive oil
  • Half an onion, chopped
  • 1 pound ground beef (preferably grass-fed)
  • 8 ounces Melissa's Produce Six-Bean Medley
  • 1 (12-ounce) jar Herdez Roasted Pasilla Chile Mexican Cooking Sauce
  • .
  • Taco assembly
  • 1 (6.7-ounce) package Old El Paso Stand 'n Stuff Soft Flour Tortilla Bowls (or any taco shells or tortillas you like)
  • Shredded cabbage or lettuce
  • Garnishes: Shredded cheddar cheese, chopped fresh tomato, chopped fresh cilantro, sliced red onion


  1. Heat oil in a large non-stick skillet. Add onion and sauté for 5-7 minutes, stirring frequently. Add beef and sauté 5-7 minutes, stirring frequently, until cooked through. Add beans and pasilla chile sauce, and heat through, another minute or so.
  2. To assemble tacos, put a taco bowl-shell on a plate, add shredded cabbage as the first layer, add a spoonful of the meat-bean mixture, and top with garnishes. You can let each person put the garnishes they like, to personalize their own taco bowl. This strategy also works well if you're having a taco party.
  3. Makes 6-8 tacos.

Disclosure: I received compensation and product from Hormel to facilitate recipe development. 

{ 5 comments… read them below or add one }

David Miller April 21, 2015 at 9:22 am

Lovely combination of flavors here.It was delicious, I love an explosion of flavors.


Susie Gall March 31, 2015 at 6:08 pm

My husband will be a happy guy after I fix him this wonderful meal. Great job, Dorothy.


Dorothy Reinhold March 31, 2015 at 7:05 pm

Thanks Susie!


Jeanne @JollyTomato March 31, 2015 at 8:59 am

Nice! I think my kiddos would be happy to eat this just about every night. ; )


Dorothy Reinhold March 31, 2015 at 11:36 am

Every night is Taco Tuesday, eh?


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