Taco Salad

Ingredients:

• 1 lb. ground beef
• 2 Tablespoons tomato paste
• 2 cups vegetable oil (to fry tortillas)
• 2 (4") corn tortillas cut into strips
• 2 1/2 cups cherry tomatoes, halved
• 2 heads of romaine lettuce, chopped
• 1 can black beans, drained and rinsed
• 1 cup shredded cheddar
• 1/2 cup Pico de Gallo 
• 1/2 cup sour cream
• 1/4 cup cilantro, finely chopped
• 2 Tablespoons taco seasoning
• Salt and pepper to taste

Instructions:

1. In a large cast iron skillet over medium-high heat, cook the beef and season with salt and pepper. Add in the taco seasoning, tomato paste and 2 Tablespoons water. Cook, stirring occasionally, until the beef is browned and cooked through, about 5 minutes. Remove from the heat.
2. In another skillet, pour the oil about 1/2" up the skillet. Heat over medium-high heat until the oil is hot but not smoking. Fry the tortilla strips in the oil, turning halfway through until golden brown (about 2 minutes). Transfer to paper towels and immediately salt. 
3. In a large bowl, season the chopped lettuce with some salt, then add in the black beans, tomatoes and beef mixture. Toss together to combine.
4. Top with cheese, cilantro, Pico de Gallo, sour cream and tortilla strips.
5. Serve and enjoy!