Tortilla Bowls

• 6 large flour tortillas
• 4 Tablespoons canola or vegetable oil (or as needed)

Creamy Cilantro Lime Dressing

• 2 cups fresh cilantro (stems included is fine, about 1 average bunch)
• 1/2 cup sour cream (lite okay, or Greek yogurt can be substituted)
• 1/4 cup olive oil (or mayonnaise for a thicker dressing)
• 1/2 teaspoon minced garlic (or more if desired, to taste)
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt (or more if needed, to taste)
• 1/2 teaspoon freshly ground black pepper (or more if needed, to taste)
• 1/2 jalapeno, finely diced (optional, remove the seeds to reduce the heat)
• 2 medium limes, juiced

Salad

• 1 pound lean ground beef
• 1 one–ounce package taco seasoning mix (or homemade version)
• 1 cup corn (canned, frozen, or fresh)
• 6 cups shredded lettuce (about 1 large Romaine head or iceberg)
• 1 cup diced tomatoes (Roma, cherry, etc.)
• 1/2 cup sliced black olives (optional)
• 1 cup canned black beans, drained and rinsed (low salt preferred)
• 1 cup shredded Mexican blend cheese (or another shredded cheese)
• 1/2 cup sour cream (lite okay)
• 1 avocado, sliced (or 1 cup guacamole)
• 1 jalapeno, finely diced (optional, remove seeds for less heat)
• 1 cup salsa (red or green, mild to spicy)
• 1/4 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 recommended if not using tortilla bowls)