Healthified Taco Salad

• 3/4 lb extra lean ground beef (at least 90%)
• 2/3 cup water
• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground red pepper (cayenne)
• 12 cups romaine lettuce
• 15 ounces pinto beans, drained, rinsed
• 2 medium tomatoes, chopped (1 1/2 cups)
• 3 medium green onions, sliced (3 tablespoons)
• 3/4 cup reduced-fat sharp cheddar cheese (3 oz)
• 3/4 cup salsa (any variety)
• 3 ounces tortilla chips

1. 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.
2. 2. Divide lettuce among 6 salad plates; top each with meat mixture and remaining ingredients except chips. Arrange chips around salad. Serve immediately.
3. 3. If you are in a hurry you can just combine all but the chips in a large bowl and serve with chips on the side.

extra lean ground beef, water, chili powder, ground cumin, ground red pepper, romaine lettuce, pinto beans, tomatoes, green onions, cheddar cheese, salsa, tortilla chips

Taken from www.food.com/recipe/healthified-taco-salad-379439 (may not work)