Taco Salad

Instructions

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.

• lb. ground beef Notes: 1
• kosher salt
• Freshly ground black pepper
• tbsp. store-bought or homemade taco seasoning Notes: 2
• tbsp. tomato paste Notes: 2
• vegetable oil Notes: 2, or more
• corn tortillas Notes: 2, 4", cut into 1/4" strips
• heads romaine Notes: 2, coarsely chopped
• halved cherry tomatoes Notes: 2 1/2
• can black beans Notes: 1, 15-oz., drained, rinsed
• shredded cheddar Notes: 1
• pico de gallo Notes: 1/2
• coarsely chopped or whole cilantro Notes: 1/4
• sour cream Notes: 1/2