Rating: 4.5 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 4
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  • 1 star values: 0

To help keep the tortillas in the shape of a bowl, keep the ramekins on the pan when you flip the tortillas over, and use them as supports to help prop up the tortilla bowls.

Recipe by Cooking Light June 2015

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Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary test

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4 (serving size: 1 salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • 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.

Nutrition Facts

446 calories; fat 16.7g; saturated fat 5.4g; mono fat 7.7g; poly fat 1.7g; protein 30g; carbohydrates 43g; fiber 10g; cholesterol 56mg; iron 5mg; sodium 607mg; calcium 307mg.
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