(Optional) See post for directions to make baked tortilla shells with flour tortillas.
Add ground beef to a skillet over medium heat. Cook, crumbling with a wooden spoon into small pieces, until cooked through. Remove grease. Add taco seasoning and water and cook for 5 minutes. Stir in black beans and corn.
Assemble taco salads: Add baked tortilla shell or tortilla chips to the bottom of a shallow bowl. Top with a handful of lettuce, then taco meat and desired toppings. Add salsa, sour cream and guacamole (or avocado) on top.
Make ahead Instructions: Everything can be prepped a day or two in advance. Reheat the meat mixture in the microwave or in a skillet, and serve hot.Freezing Instructions: Allow meat mixture to cool completely and store in freezer-safe bag in the freezer for up to 3 months. Allow to thaw in the refrigerator overnight and reheat on the stove or in the microwave.Baked Tortilla Bowls:
Brush a thin layer of canola or vegetable oil on both sides of 8” flour tortillas.
Place a 4’’ ramekin or similar size oven-safe bowl, face down, on a cookie sheet. Lay a tortilla over it.
Place a piece of heavy-duty aluminum foil on top of the tortilla and press down, scrunching the foil and tortilla around the ramekin until it’s shaped like a tortilla bowl (think basket-style coffee filter). Now flip the whole assemblage so it’s open end up. Repeat for however many tortilla bowls you’re going to need (and an extra or two in case one breaks!).
Preheat oven to 375 degrees and bake for 5 minutes. Take cookie sheet out of oven, use tongs to carefully remove each ramekin and then return the tray to the oven to cook for 5 more minutes.
Remove from oven, carefully lift each shell out of the foil and place bottom up, foil down on the cookie sheet. Gently secure the rim of the tortilla inside the foil so it doesn't burn.
Return to oven to cook for 7-10 more minutes or until crisp and golden.