Taco Tuesday Salad

• 3 tablespoons vegetable oil
• 4 corn tortillas, cut into thin strips
• 2 1/2 teaspoons low-sodium taco or fajita seasoning
• 1/2 red onion, chopped
• 1 pound lean ground beef
• 1 clove garlic, finely chopped
• 1 pint cherry tomatoes, halved
• 1/2 cup pickled jalapenos with carrots and onions, drained and chopped, plus 1 tablespoon of the brine
• 1/4 cup chopped fresh cilantro
• 3 tablespoons reduced-fat sour cream
• 1 large head romaine lettuce, shredded
• 3/4 cup shredded reduced-fat pepper jack cheese (about 3 ounces)

1. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat.
2. Working in batches, fry the tortilla strips, flipping, until golden, about 2 minutes.
3. Transfer to a paper towel-lined plate using a slotted spoon.
4. Sprinkle with 1/2 teaspoon taco seasoning.
5. Add the remaining 1 tablespoon vegetable oil to the skillet.
6. Add the red onion and cook, stirring occasionally, until just tender, about 3 minutes.
7. Add the beef, garlic and the remaining 2 teaspoons taco seasoning.
8. Cook, breaking up the beef with a spatula, until no longer pink, about 3 minutes.
9. Add the tomatoes and pickled jalapenos with carrots and onions; cook until the tomatoes are slightly softened, about 3 minutes.
10. Remove from the heat and stir in the cilantro.
11. Mix the sour cream with the jalapeno brine in a small bowl.
12. Divide the lettuce among bowls; top with the beef mixture, cheese, sour cream and tortilla strips.
13. Photograph by Antonis Achilleos

vegetable oil, corn tortillas, taco, red onion, ground beef, clove garlic, cherry tomatoes, carrots, fresh cilantro, sour cream, head romaine lettuce, pepper

Taken from www.foodnetwork.com/recipes/food-network-kitchens/taco-tuesday-salad.html (may not work)