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Paleo Taco Shell Bowl. A grain, gluten and dairy free homage to the popular taco shell bowl! Customize with your favorite toppings!
Preheat oven to 400F.
Heat a large frying pan over medium high heat. Once hot, add oil and then diced onion. Cook 4 to 5 minutes, stirring frequently, until onion is just starting to be translucent.
Add ground beef. Use a spatula or wooden spoon to break up meat as it cooks and continue cooking, 4 to 6 minutes, until there is no pink visible.
Add taco seasoning and canned tomatoes and stir to combine. Saute for 3 to 4 minutes, stirring frequently, until the liquid is evaporated. Set aside.
Lightly spray inside of Tortilla Shell Molds with olive oil spray.
Gently place 1 grain free tortilla in each mold.
Lightly spray top of tortilla with olive oil. Place molds on a baking sheet and pop into oven on center rack for 8 to 10 minutes or until edges are beginning to brown.
Remove and allow to cool completely in the molds before remvoing to a baking rack until ready to use. (NOTE: These can be made a few hours in advance)
Fill each taco shell bowl with 1/4 of the cooked taco meat. Top with 1/4 cup fresh salsa, 1/4 cup guacamole, shredded lettuce and pickled jalapenos. If you eat dairy, some shredded cheese and/or sour cream is also fantastic. Enjoy!
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Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.