Beef Taco Salad

INGREDIENTS

1 lb. ground beef

kosher salt

Freshly ground black pepper

2 tbsp. taco seasoning

2 tbsp. tomato paste

Vegetable oil

2 corn tortillas, cut into 1/4" strips

2 heads romaine lettuce, chopped

1 pt. cherry tomatoes, halved

1 (15-oz.) can black beans, drained and rinsed

1 c. shredded cheddar

1 c. Pico de Gallo

Sour cream

1/4 c. freshly chopped cilantro

DIRECTIONS

In a large cast-iron skillet over medium-high heat, brown beef, breaking up meat into small pieces using a wooden spoon. Season with salt and pepper and add taco seasoning, 2 tablespoons water, and tomato paste. Cook through, about 5 minutes. Turn off heat and set aside.

In a sauté pan, add about 1/2" of vegetable oil. Heat until hot but not smoking, then fry tortilla strips until golden brown. Transfer strips to a plate lined with paper towels and season with salt just after removing from hot oil.

Assemble salad: In four bowls, layer romaine, tomatoes, black beans, and warm taco meat. Top with cheese, pico de gallo, and sour cream, then garnish with cilantro and crisp tortilla strips.