Beef Taco Salad Bowls

I am a mom to most of the community kids and to my own. We always have an extra kiddo for any meal. I also run a family daycare with my husband. We are always trying to find new and easy recipes for the kids

subheading: Tortilla Bowls:

6 large tortillas

4 Tablespoons canola or vegetable oil, or as needed

6 oven safe bowls

subheading: Creamy Cilantro Lime Dressing:

2 cups fresh cilantro, stems included is fine (1 average bunch)

½ cup sour cream (lite okay or Greek yogurt can be substituted)

¼ cup olive oil (or use mayonnaise for a thicker dressing)

½ teaspoon minced garlic, or more if desired to taste

½ teaspoon ground coriander

½ teaspoon salt, or more if needed to taste

½ teaspoon freshly ground black pepper, or more if needed to taste

½ jalapeno finely diced, optional (remove the seeds to reduce the heat)

2 medium limes, juiced

subheading: Salad:

1 pound lean ground beef

1 one-ounce package taco seasoning mix (or use a homemade version)

1 cup corn, (canned, frozen or fresh)

6 cups shredded lettuce (1 large Romaine head or iceberg may be substituted)

1 cup diced tomatoes (Roma, cherry, etc.)

½ cup sliced black olives, optional

1 cup canned black beans, drained and rinsed (I use low salt)

½ cup sour cream (lite okay)

1 avocado, sliced or 1 cup guacamole

1 cup shredded Mexican blend cheese (or another shredded cheese)

1 jalapeno, finely diced; optional (remove seeds for less heat)

1 cup salsa (red or green, mild to spicy)

¼ cup white or red onion, finely diced

1 large or 2 small limes, sliced, optional for juicing

1 cup lightly crushed chips (Doritos, Fritos, tortilla chips, etc.), optional but if not using tortilla bowls recommended for crunch

Directions at averiecooks.com

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