Beef Taco Salad Bowls

Tortilla Bowls

• 6 large flour tortillas
• 4 Tablespoons canola or vegetable oil or as needed
• 6 oven safe bowls

Creamy Cilantro Lime Dressing

• 2 cups fresh cilantro stems included is fine (1 average bunch)
• ½ cup sour cream lite okay or Greek yogurt can be substituted
• ¼ cup olive oil or use mayonnaise for a thicker dressing
• ½ teaspoon minced garlic  or more if desired to taste
• ½ teaspoon ground coriander
• ½ teaspoon salt or more if needed to taste
• ½ teaspoon freshly ground black pepper or more if needed to taste
• ½ jalapeno finely diced optional (remove the seeds to reduce the heat)
• 2 medium limes juiced

Salad

• 1 pound lean ground beef
• 1 one-ounce package taco seasoning mix or use a homemade version
• 1 cup corn (canned, frozen or fresh)
• 6 cups shredded lettuce 1 large Romaine head or iceberg may be substituted
• 1 cup diced tomatoes Roma, cherry, etc.
• ½ cup sliced black olives optional
• 1 cup canned black beans drained and rinsed (I use low salt)
• ½ cup sour cream lite okay
• 1 avocado sliced or 1 cup guacamole
• 1 cup shredded Mexican blend cheese or another shredded cheese
• 1 Jalapeño finely diced; optional (remove seeds for less heat)
• 1 cup salsa red or green, mild to spicy
• ¼ cup white or red onion finely diced
• 1 large or 2 small limes sliced, optional for juicing
• 1 cup lightly crushed chips Doritos, Fritos, tortilla chips, etc., optional but if not using tortilla bowls recommended for crunch