Sweet Potato Taco Salad in Tortilla Bowls

Steps

1. Preheat oven to 400°F. Spray both sides of tortillas with cooking spray. Crumble four 20” pieces of foil into 5” wide balls and place on a rimmed baking sheet. Drape 1 tortilla over each ball, folding edges around to create bowl shape. Bake until lightly golden brown, 8 to 10 minutes. Carefully flip bowls upright, remove foil and set aside. Repeat with remaining tortillas, then discard foil. In batches if needed, return all bowls to oven and bake until crisp, 3 to 5 minutes.
2. While tortilla bowls are baking, spread the sweet potatoes on a parchment-lined baking sheet. Season with salt and pepper and lightly coat with cooking spray; toss to combine. Roast until tender, tossing halfway through and coating again with cooking spray, 30 to 35 minutes.
3. Meanwhile, in a 12” skillet, heat oil over medium-high. Add beef, season with salt and pepper and cook until browned, 8 to 10 minutes, breaking up meat with the back of a wooden spoon. Drain any excess fat. Add taco seasoning, beans, corn and 2 tablespoons water. Cook until beans and corn are warmed and beef is fully cooked through, 2 to 3 minutes, stirring occasionally. Remove from heat.
4. Thinly slice lettuce and divide among tortilla bowls. Top with beef mixture. Add roasted sweet potatoes, tomatoes and avocado, then top each bowl with chopped cilantro. Serve with sour cream, Cotija cheese and a squeeze of lime.

Tips

To make it easier to eat, set the tortilla bowl inside a larger bowl, then break it up and toss everything together like a chopped taco salad.