Taco Salad Bowls with Lime Crema

Ingredients

• 1 lb lean ground beef (90/10)
• 3 Tbsp Taco Seasoning (or 1 packet*, plus 1/2 cup water)
• 1 iceberg lettuce (medium head, chopped)
• 1 avocado (peeled, pitted and sliced)
• 1 cup diced tomatoes (or Pico de Gallo)
• 1/2 cup Mexican cheese blend (or to taste)
• 1/2 cup tortilla strips or chips
• 1/2 cup sour cream (or Taco Salad Dressing*)
• 1/4 cup cilantro
• toppings, as desired: (lime wedges, jalapenos, guacamole, salsa, olives)

Method

1. Heat a large non-stick skillet over medium heat and add about 2 tablespoons of light olive oil.
2. Add tortillas and fry for 30 to 45 seconds per side until golden brown spots appear and they puff up.
3. Transfer tortillas immediately over an oven-safe bowl and shape them to fit the bowl size, then place on a baking sheet.
4. Add more oil to the skillet and cook remaining tortilla shells the same way.
5. Bake the shaped tortilla shells in a preheated oven at 350°F (175°C) for 12 to 14 minutes until crispy and golden brown.
6. Remove from oven and transfer to a wire rack to cool.
7. In a large skillet, cook ground beef over medium heat until browned and no pink remains.
8. Drain excess fat, add taco seasoning and water, and cook for 3-5 minutes until most of the liquid evaporates.
9. In a bowl, mix sour cream, mayonnaise, lime juice, garlic powder, and sriracha (if using) to make lime crema. Mix well and set aside.
10. Fill the tortilla bowls with chopped lettuce, seasoned ground beef, diced tomatoes, cheese, cilantro, and optional tortilla strips.
11. Serve with lime wedges and lime crema on the side.