Fiesta Taco Salads

• 1/2 pound lean ground beef (90% lean)
• 1 jalapeno pepper, seeded and finely chopped
• 1/3 cup water
• 2 tablespoons reduced-sodium taco seasoning
• 1 can (15 ounces) black beans, rinsed and drained
• 4 cups hearts of romaine salad mix
• 3/4 cup cherry tomatoes, halved
• 1/2 cup chopped green pepper
• 3 green onions, chopped
• 1/4 cup sliced ripe olives
• 1/3 cup shredded reduced-fat sharp cheddar cheese
• 1/2 cup reduced-fat sour cream
• 1/2 cup salsa
• 1/4 cup 2% milk
• 32 blue tortilla chips

1. In a large skillet, cook beef and jalapeno over medium heat until meat is no longer pink; drain. Stir in water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Stir in beans.
2. Divide romaine among four serving plates. Top with beef mixture, tomatoes, green pepper, onions, olives and cheese.
3. In a small bowl, combine the sour cream, salsa and milk. Drizzle over salads. Arrange tortilla chips around edges.

ground beef, pepper, water, taco, black beans, hearts of romaine salad mix, cherry tomatoes, green pepper, green onions, olives, cheddar cheese, sour cream, salsa, milk, tortilla chips

Taken from www.tasteofhome.com/recipes/fiesta-taco-salads/ (may not work)