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Wednesday, July 18, 2012

What's cooking? Wednesday - Mexi Bowls

I am sensing a trend in my cooking posts...I like making different kinds of bowls.  I've made Sushi bowls, Pasta salad bowls, Hawaiian Haystacks (in bowls) and today I made Mexi bowls.  What's so special about bowls?  Well, they are very flexible (if you have picky people to feed), they are versatile (you can vary the ingredients you use), they don't require exact measurements, they're great for large groups and of course they are quick, easy and inexpensive. 

Mexi Bowls - serves 4

about 4 c. cooked rice (I used brown but you can use white or Spanish rice)
about 1 lb of meat (I used shredded beef but you can use sliced chicken or ground hamburger seasoned with Taco seasoning)
about 1/2 lb cheddar cheese, grated
any or all of the following -
chopped tomatoes
chopped green onion
frozen corn, thawed
1 can black beans, drained and rinsed
chopped green pepper
diced olives
chopped avocado or guacamole
sour cream
tortilla chips

Starting with the rice, layer ingredients or mix together in individual bowls.  Top with guacamole, sour cream, a sprinkle of tortilla chips and/or salsa.   Enjoy. 

L didn't want anything touching and she didn't want rice.  No problem!