Recipe: Taco Bowl For Two

I spend a lot of time researching delicious recipes, making them, and photographing them for my blog. It’s usually baked goods or desserts that I think are particularly unique, fun, or super tasty. But that’s not what I search the blogosphere for when I hit the internet. I look for dinner ideas – specifically quick, easy, healthy weeknight options for two. Whenever I casually mention what I’m having for dinner on the blog, Facebook, Twitter, or Instagram you tell me you’d love to have those recipes. Why has it taken me this long to figure out that dinner is what’s most in demand (even from myself!). I really should know better. I just never thought dinner was that interesting. I guess I was wrong! One of my goals for 2013 is to definitely bring you more dinner recipes. Here we go!

Domestocrat’s Taco Bowl For Two (2 servings)
1/2 lb. ground chicken (turkey, beef, or pork will work too, whatever you prefer)
1 yellow onion (chopped and divided in half)
1 tbsp. sriracha sauce
1 tsp. chili powder
1/2 tsp. cayenne pepper
1 tsp. black pepper
1/2 tsp. salt
1 red bell pepper
1 green bell pepper
2 tsp. EVOO
1 cup black beans
4 cups arugula, mixed greens, spinach, etc. (any leafy green will do)
1 avocado
1 lime
4 tbsp. greek yogurt
4 tbsp. salsa
Fresh chopped parsley to taste
Tortilla chips (we prefer Food Should Taste Good chips, specifically the cheddar ones)

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1. Chop and sauté half of the yellow onion in a large pot over medium heat. When the onion is translucent add the ground meat and brown for about 10 minutes, breaking the meat up with a spoon as you go. When the meat has 1-2 minutes left to cook, add the sriracha, chili powder, cayenne pepper, black pepper, salt, and fresh parsley and thoroughly combine.

2. Chop and sauté the red bell pepper, green bell pepper, and the rest of the onion with the EVOO over high heat. Cook until all of the veggies have browned/caramelized to your preference.

3. Divide the greens and, in two bowls, make a bed at the bottom with them. Spoon half of the meat in to each bowl and then half of the sautéed veggies. Slice up the avocado and warm the black beans, and add to the top. Garnish with greek yogurt, salsa, lime, fresh parsley.

There you go, super easy dinner!

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About Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.
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3 Responses to Recipe: Taco Bowl For Two

  1. Amy says:

    Yum! I eat a similar meal a few nights a week. I also use the lean grass fed beef or turkey and cook it with pink salt, smoked paprika, garlic, diced onion/carrots, and tomato sauce, then add some red quinoa and stuff that inside half a preboiled green pepper and top with light cheese and bake for ten minutes and serve with a kale salad.

  2. Pingback: Recipe: The Best Ever BBQ Beans | Domestocrat

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