Brush tortillas with a little olive oil and sprinkle with salt and pepper.
Step 3
Press each tortilla into an ovenproof bowl so that it takes the round shape. Bake tortillas for 10 to 15 minutes, or until crisp.
Step 4
Transfer tortilla bowls to a rack to cool.
Step 5
Heat oil in a large skillet and sauté onion and garlic for 2 to 3 minutes.
Step 6
Add ground beef and cook over medium-high heat until brown, breaking up chunks. Drain meat and return to skillet.
Step 7
Add spices, tomato paste, and broth. Stir well. Bring to a boil and simmer over low heat for about 8 minutes, or until broth is reduced and mixture has thickened. Set aside.
Step 8
Place tortilla bowls on plates. Divide lettuce among bowls, stacking it visibly in a corner of each bowl. Do the same for the diced avocado, corn, beans, tomatoes, and reserved hot beef mixture.
Step 9
Garnish each bowl with cheese, lime wedges, and cilantro leaves, if desired.
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