Heat a large nonstick skillet over medium-high heat. Add beef to pan; sauté 5 minutes or until browned, stirring to crumble. Add salsa and beans; cook 5 minutes or until liquid almost evaporates.
Place 4 (7-ounce) ramekins upside down on a large jelly-roll pan; coat ramekins with cooking spray. Place 1 tortilla over each ramekin; fold down sides to form upside-down cups. Lightly coat tortillas with cooking spray. Broil 2 to 3 minutes on middle oven rack or until tortillas brown in spots. Remove pan from oven; let stand 1 minute. Invert tortillas, propping against ramekins and sides of pan to keep their shape; lightly coat with cooking spray. Broil an additional 2 minutes on middle rack or until browned. Remove from heat; cool slightly.
Place tomato, avocado, cilantro, lime juice, and oil in a small bowl; toss gently to combine. Combine sour cream and adobo sauce in a small bowl, stirring well.
Divide lettuce evenly among tortilla bowls. Top evenly with beef mixture; sprinkle evenly with cheese. Divide avocado mixture evenly over top; dollop 1 tablespoon sour cream mixture over each serving.
This was surprisingly good!! I added a 4 ounce can of diced green chiles to the meat mixture. The tortilla shells weren't crisp but that was because they started to brown and burn a little right away so they weren't in the oven for the suggested time. i would lower the rack 1 more level next time or buy shells. The sour cream adobo was a great topping.
What a good idea to do the tortilla shell bowl this way--it worked perfectly. This was so pretty to look at and tasted very good. When I make it again, I'll add cumin, garlic, and oregano to the meat and bean mixture and because we like foods hot, I'd add a chopped chipotle as a well as the adobo sauce to the sour cream (or Greek yogurt, as I used). Served with corn on the cob and sliced fresh pineapple.