A vibrant salad served in crispy tortilla bowls with seasoned beef, beans, cheese, fresh salsa, and creamy toppings.
# What You'll Need:
→ Tortilla Bowls
01 - 4 large flour tortillas (10-inch diameter)
02 - 2 tablespoons vegetable oil
→ Seasoned Beef
03 - 14 oz ground beef
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 teaspoons chili powder
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Salad Components
11 - 1 can (14 oz) black beans, drained and rinsed
12 - 5 oz cherry tomatoes, halved
13 - 1 small head romaine lettuce, shredded
14 - 3.5 oz shredded cheddar cheese
15 - 1 small red onion, thinly sliced
16 - 1 avocado, diced
17 - 1/2 cup corn kernels
→ Toppings
18 - 1/2 cup salsa
19 - 1/2 cup sour cream
20 - Fresh cilantro leaves for garnish
21 - Lime wedges for serving
# How to Make It:
01 - Preheat oven to 400°F. Brush both sides of tortillas with oil. Drape each over an upside-down oven-safe bowl on a baking sheet. Bake 8-10 minutes until golden and crisp. Cool and remove from molds.
02 - Heat skillet over medium heat. Brown ground beef, breaking up with spoon. Drain excess fat. Add onion and garlic; sauté 2-3 minutes until softened. Stir in chili powder, cumin, paprika, salt, and pepper. Cook 1 minute.
03 - Combine lettuce, cherry tomatoes, black beans, corn, red onion, and avocado in a large mixing bowl. Toss gently to distribute evenly.
04 - Place tortilla bowls on plates. Fill with salad mixture. Top with warm beef mixture. Sprinkle with cheddar cheese. Add salsa and sour cream. Garnish with cilantro and serve with lime wedges.
