Preheat oven to 375°F (190°C). Lightly brush both sides of each flour tortilla with about 1/4 teaspoon vegetable oil and sprinkle a pinch of salt over each side.

Shape the tortillas into bowls by pressing them into inverted oven-safe bowls, a muffin tin, or over the bottom of an oven-safe bowl so they form a shallow bowl. Alternatively, drape each tortilla over the bars of an upside-down (clean) metal cooling rack to create a bowl shape.

Bake on a sheet tray for 8–12 minutes, rotating halfway, until golden brown and crisp. Remove carefully and let cool while preparing other components.

Protein (ground beef or shredded chicken)

If using ground beef

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant. Add ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain excess fat if needed.

Stir in chili powder, cumin, paprika, salt and pepper, then add tomato paste or salsa and 1–2 tablespoons broth to moisten. Reduce heat to medium-low and simmer 2–3 minutes until flavors meld. Taste and adjust seasoning. Keep warm.

If using shredded chicken

In a skillet, heat 1 tablespoon olive oil over medium heat. Add chopped onion and sauté 3–4 minutes, add garlic and cook 30 seconds. Add shredded cooked chicken, chili powder, cumin, paprika, salt and pepper. Stir in tomato paste or salsa and 1–2 tablespoons broth to combine. Cook until heated through, about 3–4 minutes. Taste and adjust seasoning.

Guacamole & sour cream

Halve and pit the avocados. Scoop the flesh into a bowl and mash to your desired texture. Stir in lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Taste and adjust seasoning; add a splash more lime if desired.

Place sour cream in a small bowl. If you like, thin the sour cream with 1–2 teaspoons of lime juice or water and stir to a drizzling consistency.

Salad assembly

In a large bowl, combine chopped lettuce, halved cherry tomatoes, black beans, corn, shredded cheddar, sliced green onions, cilantro and optional jalapeño. Toss gently to combine.

Fill each cooled tortilla bowl with a generous bed of the salad mixture (about 1.5 cups salad per bowl).

Top each filled tortilla bowl with about 1/2 cup of the warm seasoned beef or 1/2 cup shredded chicken. Spoon 2–3 tablespoons of guacamole onto each bowl and add 2 tablespoons sour cream (or to taste).

Add salsa and crushed tortilla chips over the top if using. Garnish with extra cilantro and a lime wedge. Serve immediately so the tortilla bowl stays crisp.