Beef and Bean Taco Salad

To keep the tortillas from losing their bowl shape, leave the molds in the pan when turning the tortilla over and use them as coasters to support the tortilla molds.
Preheat the grill to high heat.Preheat a large nonstick skillet over medium-high heat. Add the beef to the pan; simmer for 5 minutes or until it is lightly browned, stirring until it crumbles. Add the salsa and beans; cook for 5 minutes or until the liquid has almost evaporated.Place 4 7-ounce tins upside down on a large jelly roll tin; brush the tins with cooking spray. Place 1 tortilla on each cookie sheet; fold the sides to form inverted cups. Lightly brush the tortillas with cooking spray. Bake for 2-3 minutes on a medium oven rack or until the tortillas are lightly browned. Remove the baking sheet from the oven; let stand for 1 minute. Flip the tortillas over, pressing them against the molds and sides of the mold to keep them in shape; lightly brush with cooking spray. Bake for another 2 minutes on a medium wire rack or until lightly browned. Remove from heat; allow to cool slightly.Put the tomatoes, avocado, coriander, lime juice, and butter in a small bowl; mix gently to make a smooth dish. Combine sour cream and adobo sauce in a small bowl, mixing well.Spread the lettuce leaves evenly over the tortilla plates. Spread meat mixture evenly on top; sprinkle evenly with cheese. Spread the avocado mixture evenly on top; add 1 tablespoon of the sour cream mixture to each serving.