Taco Salad with Spicy Beef Patties

Ingredients:

• 2 romaine lettuce hearts, chopped
• 2 vine-ripened tomatoes, cut into pieces
• 3/4 cup frozen fire-roasted corn, thawed
• 1 cup pico de gallo, with liquid
• 3 tablespoons of apple cider vinegar
• 450 g ground beef, 15% fat
• 1 tbsp. taco seasoning
• 1 tbsp. l. olive oil
• 1/4 cup sour cream
• 0.5 cups grated cheddar
• 1 cup crispy tortilla strips

Preparation:

1. In a large bowl, combine the romaine lettuce, tomatoes, corn, 3/4 cup pico de gallo, and apple cider vinegar; season with salt and pepper to taste. Divide the salad among plates or shallow bowls.
2. Form the ground beef into four 10cm-wide patties and season both sides with taco seasoning and a generous pinch of salt and black pepper. Heat the olive oil in a large nonstick skillet over medium-high heat.
3. Add the patties and cook, turning once, until well browned, 4 to 6 minutes.
4. Place one patty on each salad. Drizzle the patties with the pan juices. Top with the remaining 1/4 cup pico de gallo and a spoonful of sour cream. Sprinkle with cheese and tortilla strips.