Who’s hungry?! If you read my first post, you know my favorite food is tacos. I’m pretty sure I could eat tacos every night of the week – hard shell, soft shell, taco salad – you name it! But let’s face it, making a taco spread with all the fixings takes a lot of cutting prep and dirties a lot of dishes. This fifteen minute southwestern taco bowl cuts your prep, cooking and cleaning time nearly in half. And, it’s high in protein and low carb. Make a large batch after work and enjoy later in the week for lunch, dinner and even breakfast. Just add an egg and you’ve got a deconstructed breakfast burrito!