Taco Salad
When it comes to healthy salads, none are more hearty than a taco salad. Load it up with veggies, cheese, and ground beef for the perfect satisfying summer meal. We love this classic version, but if you want to get fancy, feel free to swap in and out your fave toppings.
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
Instructions
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.
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