Ingredients
1 lb. ground beef OR protein of your choosing. I used marinated flank steak.
Kosher salt
Freshly ground black pepper
2 Tbsp. taco seasoning
2 Tbsp. tomato paste
2 cups (or more) vegetable oil
2 (4") corn tortillas, cut into 1/4" strips
2 heads romaine, chopped
2 1/2 cups halved cherry tomatoes
1 (15-oz.) can black beans, drained, rinsed
1 cup shredded cheddar
1/2 cup pico de gallo
1/4 cup chopped fresh cilantro
1/2 cup sour cream OR Sub with plain Greek yogurt
Directions
Step 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 tablespoons water. Cook, stirring occasionally, until beef is browned and cooked through, about 5 minutes. Remove from heat.
Step 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 until golden brown, about 2 minutes. Transfer to a paper towel-lined plate; immediately season with salt.
Step 3- 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.
Credit: Delish.com