Ingredients

• For the crisp tortillas & beef
• 1/4 C olive oil, for frying
• 3 6-inch corn tortillas, cut into thin strips
• kosher salt
• 1 lbs lean ground beef
• 1/4 cup fresh tomato salsa
• 2 tbsp taco seasoning
• For the dressing
• 1 C sour cream
• 1/2 C fresh tomato salsa
• 2 tbsp freshly squeezed lime juice
• 1 tsp taco seasoning
• For the salad
• 1 head romaine, chopped, rinsed, and dried, about 6 cups
• 1 C fresh cilantro leaves
• 6 scallions, thinly sliced, or 1 diced small red onion
• 1 15 oz can corn kernels, drained
• 1 15 oz can black beans, drained and rinsed
• 1 pint cherry tomatoes, rinsed and halved
• 2 cups shredded sharp cheddar cheese
• 1 medium avocado, diced

Directions

• Fry the tortilla strips. Heat the oil in a large skillet over medium-high heat until shimmering. Add the tortilla strips and fry, stirring occasionally, until golden-brown and crisp, 2 to 3 minutes. Remove the tortilla strips to a paper towel and sprinkle with salt.
• Cook the taco beef. Drain off any excess oil from the skillet and return it to medium-high heat. Add the beef and cook, breaking the meat up into small pieces with a stiff spatula, until cooked through and starting to brown, about 8 minutes. Add the salsa and taco seasoning and cook until the liquid in the pan thickens slightly, 2 to 3 minutes more. Remove the skillet from the heat while you build the rest of the salad.
• Make the dressing. Whisk all the ingredients together in a small bowl.
• Build the salad. Place the romaine, cilantro, and scallions or onion in a large bowl and toss to combine. Add the corn, black beans, tomatoes, cheese, and avocado if using. Top the salad with the browned beef and tortilla strips.
• Dress the salad and serve. Just before serving, add half of the dressing to the salad and use tongs to toss until well coated. Taste and add more dressing, if desired.

Notes

• 7-27-25
• I use store bought corn chips, it's much easier and less mess.

Photos