![tortillas-mejicano-bowl-tacos-beef-lettuce-avocado-tomato-corn-jalapeno-feta-lime A hearty taco salad served in a crisp tortilla bowl. The salad is topped with seasoned ground beef, black beans, corn, cherry tomatoes, shredded cheese, lettuce and fresh cilantro. Lime wedges are arranged beside the bowl on a wooden cutting board.](https://mejicano.ca/wp-content/uploads/2024/02/tortillas-mejicano-bowl-tacos-beef-lettuce-avocado-tomato-corn-jalapeno-feta-lime.jpg)
STEPS
- Preheat the oven to 350 °F.
- Place the tortillas in the bottom of ramekins to form a bowl.
- Cut the cherry tomatoes in half.
- Drain the corn.
- Bake the two ramekins, tomatoes and corn for about 12 minutes. Set aside.
- In a skillet, sauté the ground beef in oil. Once the meat is browned, add the Mexican spices and cook for another 2 to 3 minutes. Set aside.
- Wash and coarsely chop the lettuce.
- Peel and dice the avocado.
- Finely chop the jalapeno pepper.
- Fill the taco bowls with lettuce, the ground beef and its juices (that’s your dressing!), diced avocado, cherry tomatoes and roasted corn.
- Garnish with jalapeno peppers, cheese, cilantro and lime wedges.