MEXICAN TACO BOWL SALAD

Mexican Taco Bowl Salad

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!