Taco Salad
Taco salad is a classic—our easy recipe perfects it. Complete with all your favorite toppings, this is an easy lunch or weeknight dinner you can rely on.
Ingredients
- 1 lb.ground beef
- kosher salt
- freshly ground black pepper
- 2 tbsp.store-bought or homemade taco seasoning
- 2 tbsp.tomato paste
- 2 c.(or more) vegetable oil
- 2corn tortillas, cut into 1/4" strips
- 2 headsromaine, coarsely chopped
- 2 ½ c.halved cherry tomatoes
- 1can black beans, drained, rinsed
- 1 c.shredded cheddar
- ½ c.pico de gallo
- ¼ c.finely chopped fresh cilantro
- ½ c.sour cream
Directions
- 1
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.
- 2
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.
- 3
In a large bowl, season lettuce with a pinch of salt. Add tomatoes, beans, and beef mixture and toss to combine.
- 4
Top with cheese, pico de gallo, cilantro, and tortilla strips. Dollop with sour cream.