Salade mexicaine dans un bol
Mexican salad in a bowl
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  • Comfort food
  • Kid approved
préparation
30minutes
cuisson
20minutes
servings
4
type of dish
Main course
préparation
30minutes
cuisson
20minutes
servings
4
type of dish
Main course
Salade mexicaine dans un bol
Mexican salad in a bowl
[addthis tool="addthis_inline_share_toolbox"]
  • Comfort food
  • Kid approved
préparation
30minutes
cuisson
20minutes
servings
4
type of dish
Main course
préparation
30minutes
cuisson
20minutes
servings
4
type of dish
Main course
ingredient
  • Tortilla bowls
  • 4 tortilla(s) , 15 cm (6 in.) in diameter
  • To taste, canola oil
  • To taste, salt pepper
  • Ground beef mixture
  • 15 ml canola oil
  • 80 ml onion(s) (yellow), finely chopped
  • 1 clove(s) garlic , finely chopped
  • 330 g beef (lean ground beef) or lean ground pork
  • 5 ml chili powder
  • 2 ml cumin , grounded
  • To taste, cayenne pepper , grounded
  • 15 ml tomato paste
  • 175 ml beef broth
  • Assembly
  • 1,5 L lettuce (romaine), chopped
  • 1-2 avocado(s) , fully ripened, pitted, peeled and diced
  • 125 ml corn (frozen corn kernels), thawed, or tinned kernels, drained
  • 175 ml tinned black beans , drained and rinsed
  • 16 cherry tomatoes , halved, or 2 medium tomatoes, cubed
  • 175 ml cheddar , shredded
  • To taste, lime(s) wedges
  • To taste, cilantro leaves (fresh)
  • To taste, salsa and sour cream
  • Tortilla bowls
  • 4 tortilla(s) , 15 cm (6 in.) in diameter
  • To taste, canola oil
  • To taste, salt pepper
  • Ground beef mixture
  • 15 ml canola oil
  • 80 ml onion(s) (yellow), finely chopped
  • 1 clove(s) garlic , finely chopped
  • 330 g beef (lean ground beef) or lean ground pork
  • 5 ml chili powder
  • 2 ml cumin , grounded
  • To taste, cayenne pepper , grounded
  • 15 ml tomato paste
  • 175 ml beef broth
  • Assembly
  • 1,5 L lettuce (romaine), chopped
  • 1-2 avocado(s) , fully ripened, pitted, peeled and diced
  • 125 ml corn (frozen corn kernels), thawed, or tinned kernels, drained
  • 175 ml tinned black beans , drained and rinsed
  • 16 cherry tomatoes , halved, or 2 medium tomatoes, cubed
  • 175 ml cheddar , shredded
  • To taste, lime(s) wedges
  • To taste, cilantro leaves (fresh)
  • To taste, salsa and sour cream
prep time
Tortilla bowls
  1. Preheat oven to 180°C (350°F).
  2. Brush tortillas with a little olive oil and sprinkle with salt and pepper.
  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.
  4. Transfer tortilla bowls to a rack to cool.
Ground beef mixture
  1. Heat oil in a large skillet and sauté onion and garlic for 2 to 3 minutes.
  2. Add ground beef and cook over medium-high heat until brown, breaking up chunks. Drain meat and return to skillet.
  3. 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.
Assembly
  1. 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.
  2. Garnish each bowl with cheese, lime wedges, and cilantro leaves, if desired.
  3. Serve with salsa and sour cream.

Chef’s secret
Make tortilla bowls the day before serving to save prep time.
If you’re pressed for time, use ready-made tortilla bowls, available in the grocery department.
Instead of adding diced avocadoes, you can make a delicious guacamole. Take two fully
ripened avocadoes, mash into a purée and stir in a little cilantro, lime juice, salt, and pepper.