Taco salad bowls

Preheat the oven to 350 degrees.

Heat a little oil in a pan over medium heat; fry a burrito-size flour tortilla about 30 seconds until it blisters, coating it with the oil.

Flip and cook another 30 seconds, then press it into an oven-safe bowl to shape it.

Bake the shells in their bowls 15 minutes, until golden.

Heat a little oil over medium-high heat and saute the onion a couple of minutes.

Add the ground beef, season with a little salt and black pepper, break it up and cook through.

Remove any grease, then mix in the Hatch peppers.

Add two ounces of taco seasoning and one cup of water, mix and cook a couple of minutes.

Remove a shell from its bowl and fill with dry lettuce, rice, taco meat, cheese, black beans, roasted corn, avocado, pico de gallo and sour cream.