Shape the tortilla bowls: Lightly oil or spray the tortillas on both sides. Drape each tortilla over an inverted, oven-safe bowl or press into a tortilla mold. If using bowls, press gently to form a cup shape. Prick the base once with a fork to prevent bubbling.

Air fry the shells: Preheat the air fryer to 350°F (175°C) for 3 minutes. Place the tortilla molds or inverted bowls into the basket. Air fry for 5–7 minutes, checking at 4 minutes. The shells should be golden and firm. If still pale, add 1–2 minutes. Let them cool in the mold for 2 minutes to set.

Cook the filling: While shells crisp, heat a skillet over medium. Add ground beef and cook, breaking it up, until browned and cooked through, about 6–8 minutes. Drain excess fat if needed.

Season and simmer: Stir in taco seasoning, tomato paste, and water. Simmer 2–3 minutes until saucy and well coated. Taste and adjust salt.

Warm the beans: Add drained beans to the skillet and stir until heated through. If mixture looks dry, add a splash of water. You want it moist but not soupy.

Make a quick lime crema (optional): Mix 1/3 cup sour cream or Greek yogurt with a pinch of salt and 1–2 teaspoons lime juice. Stir until smooth.

Prep toppings: Shred lettuce, dice tomatoes and onion, chop cilantro, slice avocado, and set out salsa, cheese, and corn.

Assemble the bowls: Add a small handful of lettuce to the bottom of each crisp shell to create a barrier. Spoon in the warm meat-and-bean mixture. Top with cheese so it melts slightly.

Finish with freshness: Add tomatoes, avocado, corn, onion, cilantro, and a drizzle of lime crema or salsa. Squeeze a wedge of lime over the top.

Serve right away: Taco bowls taste best while the shells are still crisp and warm.