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1
To make the tortilla bowls, adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 425 degrees F. Arrange 4 oven-safe soup bowls, flattened foil balls, or 6-inch cake pans on two rimmed baking sheets, spaced evenly.
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2
Warm the tortillas until pliable.
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3
Spray both sides with cooking spray, then drape over the soup bowls or foil balls, or nest them inside the cake pans.
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4
Bake until the tortillas are crisp, 10 to 15 minutes, rotating the sheets and swapping the oven position halfway through baking.
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5
Let the shells cool completely before removing them from the bowls, foil, or cake pans.
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6
Set aside.
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7
Heat the oil in a nonstick skillet over medium-high heat.
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8
Add the onion and cook until softened, about 5 minutes.
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9
Stir in the chili powder and garlic and cook until fragrant, about 30 seconds.
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10
Add the ground beef and cook, breaking up the meat with a wooden spoon, until almost cooked through but still slightly pink, about 2 minutes.
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11
Stir in the tomato sauce, broth, vinegar, and sugar and simmer until slightly thickened, about 5 minutesthe mixture will be saucy.
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12
Remove from the heat and season with salt and pepper to taste.
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13
Combine the lettuce, beans, tomatoes, scallions, and 2 tablespoons of the cilantro in a large bowl.
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14
Toss with lime juice and season with salt and pepper to taste.
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15
To serve, divide the beef mixture among the tortilla-shell bowls.
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16
Add the salad to the bowls and sprinkle with cheese and the remaining cilantro.
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17
Garnish with the avocado.
