Name: Taco Salad
Prep time: 20 min
Cook time: 20 min
Yield: 4
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Taco Salad

1. 1 lb. ground beef -

2. Kosher salt -

3. Freshly ground black pepper -

4. 2 tbsp. Taco Seasoning -

5. 2 tbsp. tomato paste -

6. 2 c. (or more) vegetable oil -

7. 2 (4") corn tortillas, cut into 1/4" strips -

8. 2 heads romaine, chopped -

9. 2 1/2 c. halved cherry tomatoes -

10. 1 (15-oz.) can black beans, drained, rinsed -

11. 1 c. shredded cheddar -

12. 1/2 c. pico de gallo -

13. 1/4 c. chopped fresh cilantro -

14. 1/2 c. sour cream -

How to cook deliciously - Taco Salad

1. Stage

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.

2. Stage

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.

3. Stage

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.