Ingredients

• 2 hearts romaine lettuce, chopped
• 2 vine-ripened tomatoes, chopped
• 3/4 cup frozen fire-roasted corn, thawed
• 1 cup pico de gallo, undrained
• 3 tablespoons apple cider vinegar
• Kosher salt and freshly ground pepper
• 1 pound 85% lean ground beef
• 1 tablespoon taco seasoning
• 1 tablespoon extra-virgin olive oil
• 1/4 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1 cup tortilla strips

Directions

1. Toss the lettuce, tomatoes, corn, 3/4 cup pico de gallo and the vinegar in a large bowl; season with salt and pepper. Divide among plates or shallow bowls.
2. Shape the ground beef into four 4-inch-wide patties and season both sides with the taco seasoning and a generous pinch each of salt and pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook, turning once, until well browned, 4 to 6 minutes.
3. Top each salad with 1 beef patty. Drizzle any juices from the skillet over the patties. Top with the remaining 1/4 cup pico de gallo and dollop with the sour cream. Sprinkle with the cheese and tortilla strips.