Crispy tortilla bowls filled with seasoned beef, fresh vegetables, beans, cheese, and zesty toppings for a satisfying Mexican-American meal.
# What You Need:
→ Tortilla Bowls
01 - 4 large flour tortillas (10-inch)
02 - 2 tablespoons vegetable oil
→ Beef Mixture
03 - 1 pound 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 (15 ounces) 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
→ Toppings
18 - 1/2 cup salsa
19 - 1/2 cup sour cream
20 - Fresh cilantro leaves, for garnish
21 - Lime wedges, for serving
# Directions:
01 - Preheat oven to 400°F. Brush both sides of each tortilla with vegetable oil. Drape tortillas over upside-down oven-safe bowls or ramekins on a baking sheet to form bowl shapes.
02 - Bake for 8-10 minutes until golden and crisp. Let cool completely before carefully removing from molds.
03 - Heat large skillet over medium heat. Add ground beef and cook until browned, breaking up with spoon. Drain excess fat.
04 - Add chopped onion and garlic to skillet. Sauté 2-3 minutes until softened. Stir in chili powder, cumin, paprika, salt, and pepper. Cook 1 additional minute. Remove from heat.
05 - In large mixing bowl, combine lettuce, cherry tomatoes, black beans, corn, red onion, and avocado. Toss gently to distribute evenly.
06 - Place cooled tortilla bowls on plates. Fill with salad mixture, then layer warm seasoned beef on top. Sprinkle with shredded cheddar cheese.
07 - Top with salsa and sour cream. Garnish with fresh cilantro leaves and serve with lime wedges on the side.
