Taco Salad with Ground Beef

Ingredients:

• 450 g lean ground beef
• 3 tablespoons of vegetable oil
• 4 corn tortillas, cut into thin strips
• 2.5 tsp taco seasoning or fajitas, without salt
• Half a red onion, chopped
• 1 clove garlic, minced
• 2 cups cherry tomatoes, halved
• 0.5 cup pickled jalapeno peppers with onions and carrots, drained and chopped + 1 tbsp brine
• 1/4 cup chopped fresh cilantro
• 3 tbsp. sour cream, low-fat
• 1 large head romaine lettuce, shredded
• 3/4 cup shredded reduced-fat pepper jack cheese (about 3 oz.)

Preparation:

1. In a large nonstick skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Working in batches, fry the tortilla strips, turning occasionally, until golden brown, about 2 minutes. Then, using a slotted spoon, transfer to a paper towel-lined plate. Sprinkle with 1/2 teaspoon of salt. fajita seasonings.
2. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the red onion and cook, stirring occasionally, until softened, about 3 minutes. Add the ground beef, garlic, and the remaining 2 teaspoons taco seasoning. Cook, breaking up the ground beef with a spatula, until darkened, about 3 minutes. Add the tomatoes and pickled jalapeños, carrots, and onions; cook until the tomatoes are slightly softened, about 3 minutes. Remove from heat and stir in the cilantro.
3. In a small bowl, combine the sour cream and jalapeño brine. Divide the romaine lettuce among serving bowls; top with the meat mixture, sprinkle with cheese, and garnish with sour cream and tortilla strips.