Deconstruct an overly used and often incorrectly applied concept… as it is here! But this is all the delicious flavors of tacos, broken down into skillet form: seasoned meat topped with luscious cheese, feisty pico de gallo, crunchy tortilla strips, and sour cream. Served on a bed of lettuce, this deconstruction, constructed of the best stuff, is built to last.
Core tomato and cut into ¼" dice.
Stem jalapeño, halve, seed, remove ribs, and mince. Be sure to wash hands, utensils, and cutting board after working with jalapeño.
Mince cilantro (no need to stem).
Halve and peel onion. Slice halves into thin strips.
Hold romaine heart at root end and slice thinly.
Make the Pico de Gallo
Combine tomato, jalapeño (to taste), cilantro, ¼ tsp. salt, and a pinch of pepper in a mixing bowl.
Cook the Beef
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. You may also use a cast iron skillet.
Add ground beef to hot pan and stir occasionally until lightly browned and no pink remains, 2-3 minutes.
Add onion and stir occasionally until tender, 3-5 minutes.
Add ¼ cup water, taco seasoning, ½ tsp. salt, and a pinch of pepper. Stir until thoroughly combined, 1 minute.
Melt the Cheese
Top beef with cheese and let melt, 1 minute.
Remove from burner.
Finish the Dish
Serve family-style, topping with pico de gallo, sour cream, and tortilla strips. When plating, use romaine lettuce as a bed for the skillet. Bon appétit!