Taco Salad
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Ingredients
- 1 lb. ground beef
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. taco seasoning
- 2 tbsp. tomato paste
- 2 c. (or more) vegetable oil
- 2 (4") corn tortillas, cut into 1/4" strips
- 2 heads romaine, chopped
- 2 1/2 c. halved cherry tomatoes
- 1 (15-oz.) can black beans, drained, rinsed
- 1 c. shredded cheddar
- 1/2 c. pico de gallo
- 1/4 c. chopped fresh cilantro
- 1/2 c. sour cream
Step 1
In a large cast-iron skillet over medium-high heat, cook beef, breaking up into small pieces with a wooden spoon; season with salt and pepper. Add taco seasoning, tomato paste, and 2 tablespoons water. Cook, stirring occasionally, until beef is browned and cooked through, about 5 minutes. Remove from heat.
Step 2
Into another large skillet, pour oil to a depth of 1/2". Heat over medium-high heat until hot but not smoking. Fry tortilla strips until golden brown, about 2 minutes. Transfer to a paper towel-lined plate; immediately season with salt.
Step 3
In a large bowl, season lettuce with a pinch of salt. Add tomatoes, beans, and beef and toss to combine. Top with cheese, pico de gallo, cilantro, and tortilla strips. Dollop with sour cream.