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#1- Preheat oven to 400 degrees F.
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#2- Brown and drain meat. Note: if you use the chicken you can substitute green chilies for the black beans.
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#3- After you've drained it, return meat to pan, add un-drained can of black beans (or green chilies) and 1/2 package of taco seasoning to the meat.
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#4- Bring to a quick boil, immediately turn down heat to low, and simmer with the lid on stirring occasionally until bowls are ready.
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#5- In a pie plate (or other shallow dish), barely fill the bottom with warm water and add a few drops of olive oil. Dip both sides of each tortilla into the oil/water mix and place on paper towels to drain.
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#6. Place the moist tortillas over oven safe dessert dishes (or make aluminum foil balls). I sit my dessert dishes on a cookie sheet. Gently pinch the moist tortilla sides 5 times to give them the classic pointy bowl look (see photo).
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#7. Bake the tortillas for about 5-6 minutes.
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#8. Carefully take them off the dessert dishes and place them directly on the cookie sheet with the bowl side upwards. Spray the edges of your tortilla bowl with cooking spray if you want to achieve that brown edge look.
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#9. Place back in oven and bake another 4-5 minutes.
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#10. Spoon meat/bean mixture, lettuce, tomatoes, cheese, and any other toppings into the bowl. Garnish with sour cream.
