Quick Taco Salad

• 12 ounces ground sirloin
• 1 cup chopped onion
• 2 cups fresh salsa
• 1 cup frozen whole-kernel corn
• 1/4 cup chopped fresh cilantro
• 50 baked tortilla chips
• 4 cups shredded romaine lettuce
• 2 cups chopped plum tomato
• 1 cup (4 ounces) reduced-fat shredded sharp cheddar cheese
• 1/3 cup chopped green onions

1. Cook beef and onion in a large nonstick skillet over medium-high heat until browned, stirring to crumble beef. Add salsa and corn; bring to a boil. Stir in cilantro; remove from heat, and keep warm.
2. Layer chips, lettuce, meat mixture, and tomato on a large platter. Sprinkle with cheese and green onions. Serve immediately.
3. Young Chefs can:
4. Measure corn and cheese
5. Count out chips
6. Older Chefs can:
7. Help assemble salad on platter
8. Sprinkle cheese and green onions

ground sirloin, onion, fresh salsa, corn, fresh cilantro, tortilla chips, shredded romaine lettuce, tomato, cheddar cheese, green onions

Taken from www.myrecipes.com/recipe/quick-taco-salad-0 (may not work)