Ingredients
1
lb ground beef (at least 80% lean)
2
teaspoons chili powder
1
teaspoon ground cumin
1
can (4.5 oz) Old El Paso™ chopped green chiles
3
green onions, thinly sliced, green and white parts separated
1
can (10 oz) Old El Paso™ red enchilada sauce
1
cup shredded Mexican 4-cheese blend (4 oz)
1
1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
1/2
cup diced avocado
1
tablespoon chopped fresh cilantro leaves
Preparation
Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
In 10-inch nonstick skillet, cook beef over medium heat 7 to 9 minutes, stirring occasionally, until beef is brown; drain. Stir in chili powder, cumin, green chiles and green onion whites. Stir in enchilada sauce. Cook 5 to 6 minutes longer or until sauce thickens. Remove from heat; cool 5 minutes. Stir in cheese.
Meanwhile, heat bowls as directed on package. Press 1 bowls into each muffin cup. Bake 5 minutes.
Divide beef mixture evenly among bowls in muffin cups. Bake 12 to 15 minutes or until bowls are toasted and beef mixture is heated through. Top with avocado, green onion greens and cilantro; serve warm.
