Preheat the oven and shape the flour tortillas into bowls, then bake until crispy.

In a skillet, cook the ground beef and add taco seasoning until fully cooked.

In a large bowl, combine black beans, corn, cherry tomatoes, lettuce, diced avocado, and cilantro.

In a separate bowl, whisk together olive oil, lime juice, honey, cumin, salt, and black pepper to make the dressing.

Assemble the taco salad by placing the cooked beef and salad mixture into the tortilla bowls and drizzling with dressing.

Top with shredded cheese and sour cream before serving.