Quick Taco Salad

Ingredients

• 1 cup baked tortilla chips crumbled 12 chips
• 0.3 cup cilantro leaves fresh chopped
• 0.3 cup green onions chopped
• 12 ounces ground round 
• 2 cups plum tomatoes chopped
• 4 cups romaine lettuce coarsely chopped
• 2 cups bottled salsa 
• 4 ounces sharp cheddar cheese shredded reduced-fat
• 2 cups bell pepper green red yellow chopped

Equipment

• frying pan

Directions

1. Cook beef and bell pepper in a large nonstick skillet over medium-high heat until beef is browned; stir to crumble.
2. Add salsa; bring to a boil. Stir in cilantro; keep warm.
3. Place 1 cup lettuce on each of 4 plates; top with 1 cup meat mixture.
4. Sprinkle each serving with 1/2 cup tomato, 1/4 cup cheese, 1/4 cup chips, and 1 tablespoon onions.