Crispy Taco Salad

Ingredients:

• 1 lb ground turkey or chicken (for a leaner option)
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 Tbsp chipotle tomato paste (or regular tomato paste with a dash of chipotle powder)
• 2 Tbsp olive oil
• 4 small flour tortillas, cut into 1/4" strips
• 1 small head romaine lettuce, chopped
• 2 cups halved cherry tomatoes
• 1 (15-oz) can pinto beans, drained and rinsed
• 1 cup shredded pepper jack cheese
• 1/2 cup guacamole (or diced avocado)
• 1/4 cup chopped fresh cilantro
• 1/2 cup Greek yogurt (or sour cream)
• Optional: Fresh lime wedges for serving

Instructions:

1. Heat a large skillet over medium-high heat. Add ground turkey or chicken and cook, breaking it into small pieces with a wooden spoon. Season with smoked paprika, cumin, garlic powder, salt, and pepper. Stir in the chipotle tomato paste and 2 tablespoons of water, cooking until the meat is browned and fully cooked, about 5–6 minutes. Remove from heat and set aside.
2. In a separate skillet, heat olive oil over medium heat. Fry the tortilla strips in batches, flipping occasionally, until golden and crisp, about 1–2 minutes per batch. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt.
3. In a large bowl, toss the chopped romaine with a pinch of salt. Layer on the halved cherry tomatoes, pinto beans, cooked meat, and shredded pepper jack cheese.
4. Top the salad with guacamole, chopped cilantro, and the crispy tortilla strips. Add dollops of Greek yogurt (or sour cream) on top and squeeze lime juice over the salad, if desired.
5. Serve immediately, mixing well to combine all the flavors. This salad is refreshing with a satisfying crunch!