Crispy tortilla bowls filled with seasoned beef, fresh vegetables, beans, cheese, and creamy toppings for a satisfying meal.
# What You Need:
→ Tortilla Bowls
01 - 4 large flour tortillas (10-inch)
02 - 2 tbsp vegetable oil
→ Beef Mixture
03 - 14 oz ground beef
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tsp chili powder
07 - 1 tsp ground cumin
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp salt
10 - 1/4 tsp 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 each tortilla with vegetable oil. Drape each tortilla over an upside-down oven-safe bowl or ramekin on a baking sheet to form bowl shape. Bake for 8-10 minutes until golden and crisp. Let cool and carefully remove from molds.
02 - Heat large skillet over medium heat. Add ground beef and cook until browned, breaking up with spoon. Drain excess fat. Add chopped onion and garlic; sauté 2-3 minutes until softened. Stir in chili powder, cumin, paprika, salt, and pepper. Cook 1 more minute. Remove from heat.
03 - In large mixing bowl, combine lettuce, cherry tomatoes, black beans, corn, red onion, and avocado. Toss gently to distribute evenly.
04 - Place each tortilla bowl on plate. Fill with salad mixture, then top with warm beef mixture. Sprinkle with shredded cheddar. Add salsa and sour cream. Garnish with cilantro and serve with lime wedges.
