In a large cast-iron skillet over medium-high heat, brown beef, breaking up meat into small pieces using a wooden spoon.

Season with salt and pepper and add taco seasoning, 2 tablespoons water, and tomato paste.

Cook through, about 5.

Turn off heat and set aside.

In a sauté pan, add about 1/2″ of vegetable oil.

Heat until hot but not smoking, then fry tortilla strips until golden brown.

Transfer strips to a plate lined with paper towels and season with salt just after removing from hot oil.

Assemble salad: In four bowls, layer romaine, tomatoes, black beans, and warm taco meat.

Top with cheese, pico de gallo, and sour cream, then garnish with cilantro and crisp tortilla strips.