Taco Salad

• 4 flour tortillas (8-inch)
• Avocado, peeled, pitted, cut into pieces
• Sour cream
• Shredded cheddar cheese
• Romaine lettuce, torn into pieces
• Salt and freshly ground pepper
• Chopped fresh cilantro
• Juice of 1/2 lime
• Shredded carrots
• Frozen corn kernels, thawed
• Grape tomatoes, cut into halves
• Canned black beans, drained, rinsed
• 1/4 cup red-wine vinegar
• 1 cup olive oil
• 1 pound ground sirloin
• 3/4 teaspoon ground chili powder
• 1 1/2 teaspoons ground cumin
• 2 tablespoons tomato paste
• 1 small onion, chopped
• Sliced scallions

• Step 1

  Preheat oven to 350 degrees. Lightly brush tortillas with 4 tablespoons oil. Sprinkle with salt and pepper.

• Step 2

  Press one of the tortillas into the ovenproof bowl. Bake 13 minutes; an adult should transfer shell to a rack to cool. Repeat with remaining tortillas.

• Step 3

  Meanwhile, make beef filling: In a mixing bowl, combine beef with tomato paste, chili powder, cumin, and onion; season with salt and pepper. An adult should heat 2 tablespoons oil in a large skillet over medium heat, add beef mixture, and cook, breaking up meat with a spoon, 10 minutes. Transfer to a bowl; set aside.

• Step 4

  Make dressing: In a jar, shake together vinegar, 1/2 cup oil, lime juice, and salt and pepper.

• Step 5

  Using a box grater, shred cheese and carrots. An adult can prepare the other toppings, including corn: Heat 2 tablespoons oil in a medium skillet over medium high heat; add 10-ounce package frozen corn. Saute 3 minutes.

• Step 6

  Divide beef filling among shells; add toppings and dressing.