Chop the romaine lettuce into 1-inch pieces and set aside in a large mixing bowl. Dice the tomatoes into 1/2-inch cubes, then rinse and drain the black beans thoroughly. Chop the fresh cilantro and set aside. Slice the corn tortillas into 1/4-inch thin strips and lay them on a paper towel—keeping them separate prevents sticking.

Heat a large skillet over medium-high heat and add the ground chuck with kosher salt and black pepper. Cook for about 5 minutes, breaking up the meat as it cooks, until it's fully browned and no pink remains. Stir in the taco seasoning and tomato paste, then add the 1/4 cup water and simmer for 2-3 minutes to allow the flavors to meld. I like to taste the meat mixture at this point—sometimes a pinch more salt makes all the difference for the final dish.

While the beef simmers, heat the corn oil in a separate skillet to 350°F (about 1/2 inch of oil should shimmer and ripple). Working in batches to avoid crowding, fry the tortilla strips for about 2 minutes until they're golden brown and crispy. Transfer them to a paper towel-lined plate and immediately season with a light sprinkle of kosher salt. I find that salting them right after frying helps the seasoning stick better than adding it later.

Pour the chopped lettuce from Step 1 into a large bowl and add the diced tomatoes and black beans. Sprinkle the 1/4 teaspoon garlic salt over the greens and toss gently to combine. Pour the cooked beef mixture from Step 2 (including all the flavorful liquid) directly into the bowl and toss everything together until well distributed.

Add the fresh lime juice to the salad and toss once more to distribute evenly. Transfer the dressed salad to a serving bowl or individual plates. Top with the shredded cheddar cheese, pico de gallo, fresh cilantro from Step 1, the crispy tortilla strips from Step 3, and dollops of sour cream. Serve immediately while the tortilla strips are still crispy.