Easy Weeknight Taco Salad

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This healthy and delicious weeknight meal is easy to put together and can satisfy all members of your family by allowing them to customize their own toppings and mix-ins! Use what you have on hand or get really creative and go all out! Here’s the recipe from Delish.

INGREDIENTS

1 lb. ground beef

kosher salt

Freshly ground black pepper

2 tbsp. taco seasoning

2 tbsp. tomato paste

Vegetable oil

2 corn tortillas, cut into 1/4″ strips

2 heads romaine lettuce, chopped

1 pt. cherry tomatoes, halved

1 (15-oz.) can black beans, drained and rinsed

1 c. shredded cheddar

1 c. Pico de Gallo

1 c. Sour cream 

1/4 c freshly chopped cilantro

DIRECTIONS

  1. In a large cast-iron skillet over medium-high heat, brown beef, breaking up meat into small pieces using a wooden spoon. Season with salt and pepper and add taco seasoning, 2 tablespoons water, and tomato paste. Cook through, about 5 minutes. Turn off heat and set aside.
  2. In a sauté pan, add about 1/2″ of vegetable oil. Heat until hot but not smoking, then fry tortilla strips until golden brown. Transfer strips to a plate lined with paper towels and season with salt just after removing from hot oil.
  3. Assemble salad: In four bowls, layer romaine, tomatoes, black beans, and warm taco meat. Top with cheese, pico de gallo, and sour cream, then garnish with cilantro and crisp tortilla strips.