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Taco Bowls
- 15 tortilla chips; broken into pieces
- 1/2 cup taco meat
- 1/4 cup pico de gallo
- 2 Tbsp red onion; diced
- 1/4 cup shredded Monterey jack cheese
- 10-12 fresh cilantro leaves
- Avocado; sliced into small pieces
- Lime wedge
Layer bowls with chips. Top with meat, onion, pico de gallo, and cheese and finish with avocado, cilantro and lime (squeeze it on!)
Posted in: Courses, Entrees, Fall, From the Learning Center, Learning Center, Seasonal, Spring, Summer, Winter
