• Wash and dry produce. Halve, peel, and thinly slice shallot. Trim and discard root end from lettuce; separate leaves. Reserve 6 whole leaves (12 whole leaves for 4 servings); thinly slice remaining lettuce.

• In a small microwave-safe bowl, combine shallot, vinegar, 1/4 tsp sugar (1/2 tsp for 4 servings), and a pinch of salt. Cover with plastic wrap and microwave until shallot is bright pink, 30-60 seconds. Set aside in the fridge, stirring occasionally, until ready to serve.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef*. Cook, breaking up meat into pieces, until cooked through, 4-6 minutes. TIP: If there is excess grease in you pan, carefully pour it out. • Stir in Tex-Mex paste and 1/4 cup water (1/2 cup for 4 servings). Continue to cook, stirring occasionally, until beef is evenly coated and sauce is warmed through, 1-2 minutes. Taste and season with salt and pepper if desired.

• Gently crush tortilla chips in their bag into small pieces. • Divide lettuce leaves between plates. Fill with shredded lettuce, Tex-Mex beef, and as much pickled shallot as you like (draining first). Drizzle with sour cream (cut a corner of the pouch to make a piping bag!) and sprinkle with crushed tortilla chips. Serve. Ground beef is fully cooked when internal temperature reaches 160°.