Taco Salad

 

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

Directions

• 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.
• 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.
• 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.