Toast the tortilla

• Quickly toast the tortilla on each side in a dry pan until pliable and lightly golden.

Shape the edible bowl

• Press the toasted tortilla into an oven-safe bowl, molding it to the bowl's shape.

Bake the bowl

• Bake at 175 °C (350 °F) until crisp and set.
• Let it cool, then lift it out of the bowl.

Make the 5-minute Mexican rice

• Mix the instant rice with the water and tomato bouillon powder in a microwave-safe bowl.
• Microwave, then fluff with a fork.

Cook the taco meat

• Brown the lean ground beef in a pan with the taco seasoning until fully cooked.

Assemble the taco bowl

• Spoon the Mexican rice into the tortilla bowl.
• Add the taco meat, then drizzle with queso.
• Top with lettuce, tomato and salsa, or any toppings you like.