A vibrant salad with seasoned beef, black beans, cheese, fresh salsa, and creamy toppings in a crispy tortilla bowl.
# What You'll Need:
→ Tortilla Bowls
01 - 4 large (10-inch) flour tortillas
02 - 2 tablespoons vegetable oil
→ Beef Mixture
03 - 14 ounces 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
11 - 1 (14-ounce) can black beans, drained and rinsed
12 - 5 ounces cherry tomatoes, halved
13 - 1 small head romaine lettuce, shredded
14 - 3.5 ounces shredded cheddar cheese
15 - 1 small red onion, thinly sliced
16 - 1 avocado, diced
17 - 1/2 cup corn kernels (fresh, frozen, or canned)
→ 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:
01 - Preheat oven to 400°F. Brush both sides of each tortilla with vegetable oil. Drape tortillas over inverted oven-safe bowls or ramekins placed on a baking sheet to form bowls.
02 - Bake tortillas for 8 to 10 minutes until golden and crisp. Allow to cool then carefully remove from molds.
03 - Heat a large skillet over medium heat. Brown ground beef, breaking it up with a spoon, then drain excess fat. Add chopped onion and minced garlic; sauté for 2 to 3 minutes until softened.
04 - Stir in chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for an additional minute, then remove from heat.
05 - In a large bowl, combine shredded romaine lettuce, halved cherry tomatoes, drained black beans, corn, thinly sliced red onion, and diced avocado.
06 - Place each tortilla bowl on a serving plate. Fill with salad mixture, then top with warm beef mixture. Sprinkle shredded cheddar cheese over the top.
07 - Top with salsa and sour cream. Garnish with fresh cilantro leaves and accompany with lime wedges.
