Taco Salad
20 min4 servings
A composed salad of seasoned ground beef, crispy tortilla strips, and fresh vegetables tossed with romaine and topped with cheese, pico de gallo, and sour cream.
| prepCut tortillas into 1/4" strips | ||||
| prepChop romaine coarsely | ||||
| prepHalve cherry tomatoes | ||||
| prepDrain and rinse black beans | ||||
| prepShred cheddar | ||||
| prepChop cilantro coarsely | ||||
| 1 lb. ground beef | Cook beef, breaking up, 5 min | Toss lettuce, tomatoes, beans & beef | Top with cheese, pico, cilantro & strips | Dollop with sour cream |
| Kosher salt | ||||
| Freshly ground black pepper | ||||
| 2 tbsp. taco seasoning | ||||
| 2 tbsp. tomato paste | ||||
| 2 c. vegetable oil (or more) | Fry tortilla strips 2 min, drain | |||
| 2 (4") corn tortillas, cut into 1/4" strips | ||||
| Kosher salt (for frying) | ||||
| 2 heads romaine, coarsely 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. coarsely chopped or whole cilantro | ||||
| 1/2 c. sour cream | ||||
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