Taco Salad with Chipotle Vinaigrette

In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon.

Once the beef is cooked through, drain any excess grease. Add the taco seasoning packet and milk.

Stir to combine and let it simmer until the sauce has thickened.

While the beef simmers, slice the corn tortillas into thin strips.

Toss the tortilla strips with vegetable oil and air fry until golden and crispy. (Note: time and temperature not specified).

In a medium bowl, combine the drained corn, pico de gallo, and the juice of half a lime. Season with salt and mix to create a corn salsa.

Once the tortilla strips are crispy, remove them from the air fryer and season with Tajin and the juice from the other half of the lime. Toss to coat.

In a small bowl, mix the chipotle vinaigrette and sour cream to create a creamy dressing.

To assemble the salad, start with a base of chopped romaine lettuce in a large bowl.

Top the lettuce with the seasoned ground beef, corn salsa, and chopped green bell pepper.

Sprinkle with shredded Monterey Jack cheese.

Drizzle the creamy chipotle dressing over the salad.

Finish by topping with the crispy tortilla strips and serve immediately.