So I developed a less-dangerous method of attaining a crispy bowl for my taco salads. Preheat your oven to 375 degrees on convection if you have it. Take a flour tortilla, brush each side lightly with olive oil, and then drape the tortilla over a small oven-safe bowl. Place it on cookie sheet, and pop it in the oven. It will stay in the oven for 7-10 minutes until it is golden brown. Keep a close eye on these because they can burn quickly. Take them out and let them cool.
For the corn succotash:
1/2 pint grape tomatoes (quartered)
1 ear of corn (kernels cut off)
1 jalapeno (seeded and chopped)
1/2 small white onion (fine dice)
1 clove of garlic (minced)
juice of one lime
a few dashes of hot sauce
3 tablespoons olive oil
1 tablespoon white vinegar
Mix all ingredients in a medium bowl. Let this stand until you're ready to assemble the salad. Pour the mixture into a mesh strainer and reserve the liquid. This is what you will use to dress the lettuce. Now it is time to build your masterpiece. Start with a tortilla bowl, and then add some black beans in the bottom. Next up is the lettuce you tossed with the dressing, and then some cheese, followed by the spicy corn succotash, toasted pepitas, and sour cream. It's great with a slice of avocado or some guacamole and green onion. There are no rules here, people. Have fun with your own taco salad night this week.