Dynamite Taco Bowls

The addition of red pepper flakes turns this slightly sweet and tangy filling into a spicy Rhode Island Dynamite.
Prep 35 Minutes
Total Time 35 Minutes
Servings 8

Ingredient List

  • 1 lb ground beef
  • 1 medium onion, chopped
  • 1 small red bell pepper, chopped
  • 2 tablespoons packed brown sugar
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
  • 2 tablespoons canned Muir Glen™ organic tomato paste
  • 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
  • 3 green onions, thinly sliced
Recipe Continues Below


  1. In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Reduce heat to medium; add bell pepper; continue to cook 3 minutes. Add brown sugar, vinegar, Worcestershire sauce, salt, pepper and pepper flakes. Cook and stir 2 minutes. Add crushed tomatoes and tomato paste. Stir to combine. Reduce heat to simmering; cook 5 minutes, stirring occasionally.
  2. Heat bowls as directed on package. Spoon beef filling evenly into warmed bowls. Garnish with sliced green onions.

Expert Tips

  • A sprinkling of shredded Cheddar cheese makes a nice garnish in addition to the green onions.
  • If you like it hot, or in this case, hotter, just add another 1/4 teaspoon crushed red pepper flakes.


  • 1 Serving Calories 220 (Calories from Fat 80);  Total Fat 9g (Saturated Fat 3 1/2g ,Trans Fat 0g);  Cholesterol 35mg;  Sodium 590mg;  Potassium 190mg;  Total Carbohydrate 23g (Dietary Fiber 1g ,Sugars 8g);  Protein 12g
  • % Daily Value: Vitamin A 15%;  Vitamin C 10%;  Calcium 4%;  Iron 10%
  • Exchanges: 1 Starch;  1/2 Other Carbohydrate;  1/2 Vegetable;  1 Lean Meat;  1 Fat
  • Carbohydrate Choice: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet

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