Taco Bowls

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.

Serves 4 (serving size: 1 salad)

3/4 pound extra-lean ground beef (93% lean)

3/4 cup medium refrigerated fresh salsa (such as La Mexicana)

1 (15-ounce) can unsalted black beans, rinsed and drained

Cooking spray

4 (8-inch) 100% whole-wheat soft taco flour tortillas (such as Mission)

1 cup chopped tomato

3/4 cup chopped ripe avocado

1/4 cup chopped fresh cilantro

2 teaspoons fresh lime juice

1 teaspoon olive oil

1/4 cup fat-free sour cream

2 teaspoons adobo sauce (from canned chipotle chiles in adobo sauce)

1 (8-ounce) package presliced iceberg lettuce

1.5 ounces preshredded reduced-fat Mexican blend cheese (1/3 cup)

Preparation

 

Hands-on: 25 Minutes

 

Total: 25 Minutes

 

1. Preheat broiler to high.

2. 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.

3. 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.

4. 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.

5. 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.

 

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