Ingredients

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

Directions

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.