A vibrant salad served in crispy tortilla bowls with seasoned beef, beans, cheese, fresh salsa, and creamy toppings.
# What You'll Need:
→ For the Tortilla Bowls
01 - 4 large flour tortillas (10-inch)
02 - 2 tablespoons vegetable oil
→ For the Beef Mixture
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
→ For the Salad
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
→ For the 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 the oven to 400°F. Brush both sides of each tortilla with vegetable oil. Drape each tortilla over an upside-down oven-safe bowl or ramekin on a baking sheet to form a bowl shape.
02 - Bake for 8–10 minutes, or until golden and crisp. Let cool and carefully remove from molds.
03 - Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat.
04 - Add the chopped onion and garlic; sauté for 2–3 minutes until softened. Stir in chili powder, cumin, paprika, salt, and pepper. Cook for 1 more minute. Remove from heat.
05 - In a large mixing bowl, combine lettuce, cherry tomatoes, black beans, corn, red onion, and avocado.
06 - Place each tortilla bowl on a plate. Fill with salad mixture, then top with warm beef mixture. Sprinkle with shredded cheddar.
07 - Add salsa and sour cream. Garnish with cilantro and serve with lime wedges.
