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.
Mince cilantro (no need to stem).
Halve and peel onion. Slice halves into thin strips.
Hold romaine heart at root end and slice thinly.
Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.
Make the Pico de Gallo
Combine tomato, jalapeño (to taste), cilantro, ¼ tsp. salt, and a pinch of pepper in a mixing bowl. Set aside.
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, breaking up with a spoon, until no pink remains, 4-6 minutes.
Add onion and stir occasionally until tender, 3-5 minutes.
Stir in ¼ cup water, taco seasoning, ½ tsp. salt, and a pinch of pepper until thoroughly combined.
Melt the Cheese
Top beef with cheese and let melt, 1 minute.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, placing beef on lettuce and topping with pico de gallo, sour cream, and tortilla strips. Bon appétit!