A fun, healthy and tasty twist on a Mexican style salad that is as delicious as traditional tacos, but everything is tossed in a crunchy "bowl" made from baked soft tortillas.
INGREDIENTS
4 flour tortillas (8-inch)
Avocado, peeled, pitted, cut into pieces
Sour cream Shredded cheddar cheese
Romaine lettuce, torn into pieces
Salt and freshly ground pepper
Chopped fresh cilantro
Juice of 1/2 lime
Shredded carrots
Frozen corn kernels, thawed
Grape tomatoes, cut into halves
Canned black beans, drained, rinsed
1/4 cup red-wine vinegar
1 cup olive oil 1 pound ground sirloin
3/4 teaspoon ground chili powder
1 1/2 teaspoons ground cumin
2 tablespoons tomato paste
1 small onion, chopped
Sliced scallions
DIRECTIONS
1. Preheat oven to 350 degrees.
Lightly brush tortillas with 4 tablespoons oil. Sprinkle with salt and pepper.
2. Press one of the tortillas into the ovenproof bowl. Bake 13 minutes; an adult should transfer shell to a rack to cool. Repeat with remaining tortillas.
3. Meanwhile, make beef filling: In a mixing bowl, combine beef with tomato paste, chili powder, cumin, and onion; season with salt and pepper. An adult should heat 2 tablespoons oil in a large skillet over medium heat, add beef mixture, and cook, breaking up meat with a spoon, 10 minutes. Transfer to a bowl; set aside.
4. Make dressing: In a jar, shake together vinegar,
5. Using a box grater, shred cheese and carrots. An adult can prepare the other toppings, including corn: Heat 2 tablespoons oil in a medium skillet over medium high heat; add 10-ounce package frozen corn. Saute 3 minutes.
6. Divide beef filling among shells; add toppings and dressing.
ENJOY!
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