Taco Salad
Top with cheese, pico de gallo, cilantro, and tortilla strips. Dollop with sour cream.
Ingredients :
- 1 lb. ground beef
- Kosher salt
- Freshly ground black pepper
- 2 Tbsp. store-bought or homemade taco seasoning
- 2 Tbsp. tomato paste
- 2 cups vegetable oil
- 2 corn tortillas, cut into 1/4" strips
- 2 heads romaine, coarsely chopped
- 2 1/2 cups halved cherry tomatoes
- 1 can black beans, drained, rinsed
- 1 cup shredded cheddar
- 1/2 cup pico de gallo
- 1/4 cup finely chopped fresh cilantro
- 1/2 cup 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 Tbsp. 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, turning halfway through, 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 mixture and toss to combine.
- Top with cheese, pico de gallo, cilantro, and tortilla strips. Dollop with sour cream.
