Categories: Mexican

Ingredients

• 2 hearts romaine, chopped
• 2 vine-ripened tomatoes, chopped
• 3/4 cup frozen fire-roasted corn, thawed
• 1 cup pico de gallo, undrained
• 3 tbsp. apple cider vinegar
• Kosher salt and black pepper
• 1 lb. ground beef
• 1 tbsp. taco seasoning
• 1 tbsp. olive oil
• 1/4 cup sour cream
• 1/2 cup shredded cheddar
• 1 cup tortilla strips

Directions

1. Toss the lettuce, tomatoes, corn, 3/4 cup pico de gallo, and the vinegar in a large bowl; season with salt and pepper. Divide among plates or shallow bowls.

2. Shape the ground beef into four patties and season both sides with the taco seasoning and a generous pinch of salt and pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook, turning once, until well browned, 4-6 minutes.

3. Top each salad with 1 beef patty. Drizzle any juices from the skillet over the patties. Top with the remaining 1/4 cup pico de gallo and dollop with the sour cream. Sprinkle with the cheese and tortilla strips.

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