Beef Taco Salad

• 1/3 pound lean ground beef (90% lean)
• 1/3 cup water
• 3 teaspoons reduced-sodium taco seasoning
• Dash hot pepper sauce
• 3 cups torn romaine
• 1/2 cup canned black beans, rinsed and drained
• 1/3 cup crumbled baked tortilla chip scoops (about 10 scoops)
• 1/4 cup shredded reduced-fat Mexican cheese blend
• 1/2 cup canned diced tomatoes with mild green chilies, drained
• 1/2 medium ripe avocado, peeled and cubed
• 1/3 cup each chopped green, sweet red and yellow pepper
• 1/4 cup chopped red onion

1. In a small nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, taco seasoning and pepper sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
2. Divide beef mixture between two plates. Layer with romaine, beans, tortilla chips, cheese, tomatoes, avocado, peppers and onion.

ground beef, water, taco, hot pepper, torn romaine, black beans, tortilla chip scoops, shredded reducedfat mexican cheese blend, tomatoes, avocado, green, red onion

Taken from www.tasteofhome.com/recipes/beef-taco-salad/ (may not work)