• Preheat oven to 400℉. Gather the ingredients so that you have everything close at hand.

Prepare the Taco Bowls

• To make the taco bowls, brush 8 medium flour tortillas with 1/4 cup vegetable oil on both sides.
• On a large baking sheet, place each tortilla over a ball of wadded up tinfoil (about the size of a large orange). Bake in preheated oven for 8-10 minutes until tortillas are golden brown.

Make the Taco Meat

• While the bowls are baking, brown 2 pounds ground beef in a large skillet over medium high heat. When brown, add 2 tablespoons chili powder, 1 tablespoon soy sauce, 1 tablespoon minced onion, 1 teaspoon onion powder, and 1/2 teaspoon ground cumin. Mix well.
You may substitute the seasonings above with my recipe for Homemade Taco Seasoning. Use 3 1/2 tablespoons + 1 tablespoon of soy sauce.
• Add 15 oz chili beans and simmer for 7-10 minutes.

Prepare the Toppings

• Shred 8 oz cheddar cheese and place in a serving bowl.
• Using a cutting board and Chef's knife, shred 2 cups Iceberg lettuce and dice 2 medium Roma tomatoes.
• To assemble the taco bowls, place 1 cup of meat mixture in each bowl. Top with cheddar cheese, shredded lettuce, diced tomatoes, sour cream and salsa. Serves 8.