ground beef

kosher salt

Freshly ground black pepper

taco seasoning

tomato paste

Vegetable oil

corn tortillas, cut into 1/4" strips

heads romaine lettuce, chopped

cherry tomatoes, halved

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

shredded cheddar

Pico de Gallo

Sour cream

freshly chopped cilantro

METHOD

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.