Taco Salad

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 35 minutes

Ingrédients

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

2 (4") corn tortillas, cut into 1/4" strips

2 heads romaine, coarsely 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. finely chopped fresh cilantro

1/2 c. sour cream

Instructions

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.

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.

In a large bowl, season lettuce with a pinch of salt. Add tomatoes, beans, and beef mixture and toss to combine.

Top with cheese, pico de gallo, cilantro, and tortilla strips. Dollop with sour cream.

Nutrition

• Calories: 1682
• Lipides Totaux: 152 g
• Lipides Saturés: 24 g
• Acides Gras Trans: 2 g
• Cholestérol: 125 mg
• Sodium: 2026 mg
• Glucides Totaux: 31 g
• Fibres Diététiques: 18 g
• Sucres Totaux: 12 g
• Protéines: 39 g