Ingredients
1
lb ground beef (at least 90% lean)
2/3
cup water
1
tablespoon chili powder
1/2
teaspoon ground cumin
1/8
teaspoon ground red pepper (cayenne)
12
cups torn romaine or iceberg lettuce
1
can (15 oz) Progresso™ pinto beans, drained, rinsed
2
medium tomatoes, chopped (1 1/2 cups)
3
medium green onions, sliced (3 tablespoons)
3/4
cup shredded reduced-fat sharp Cheddar cheese (3 oz)
3/4
cup Muir Glen™ organic salsa (any variety)
3/4
cup fat-free sour cream
3
oz tortilla chips
Preparation
In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water, chili powder, cumin and ground red pepper; reduce heat to medium-low. Cook about 5 minutes or until most of liquid has evaporated.
Divide lettuce among 6 salad plates; top each with meat mixture and remaining ingredients except chips. Arrange chips around salad. Serve immediately.
