1 lb. ground beef
3 cups cheddar, shredded
1 tomato, chopped
1/4 cup water
1/2 lime, juiced
1/2 cup sour cream
1/2 cup guacamole
1 tsp. Kinder’s Mild BBQ Rub
1/2 tsp. Kinder’s Tequila Lime BBQ Rub
1 tsp. Kinder’s Woodfired Garlic
1/4 cup cilantro, loose for garnish
Preheat oven to 375°
On a baking sheet lined with parchment paper or a silicone mat, place 2 tbsp. mounds of cheddar cheese 2 inches apart. Spread cheese to make one thin layer into a circle. Repeat until you have 10-12 cheese circles on baking sheets.
Bake until cheese is melted and slightly browned around the edges, 5-7 minutes.
Remove cheese from oven and let cool for one minute. Using a spatula, gently remove the cheese from the baking sheet and place inside of a muffin tin. Be sure to push the bottom of the cheese down flush to the bottom of the muffin tin to ensure the cheese boats will sit flat, once they cool. Let rest for at least 10 minutes.
Combine Mild BBQ Rub, Tequila Lime BBQ Rub and Woodfired Garlic in a small bowl.
In a large skillet over medium-high heat, cook ground beef until no longer pink and cooked through.
Drain grease from the meat. Return meat to skillet and add the Mild, Tequila Lime, Woodfired Garlic mixture, lime juice and water to skillet. Stir to combine and simmer for 5 minutes.
Assemble taco bowls by placing beef in cheese shells and top with sour cream, guacamole and tomatoes. Sprinkle with cilantro and enjoy!
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