Quick Taco Salad

• 12 ounces beef, round steak ground
• 2 cups sweet red bell peppers chopped yellow, red, or green
• 2 cups salsa bottled
• 1/4 cup cilantro freshly chopped
• 4 cups romaine lettuce coarsely chopped
• 2 cups italian plum (roma) tomatoes chopped
• 4 ounces cheddar cheese, reduced-fat shredded, sharp, about 1 cup
• 1 cup tortilla chips crumbled baked, about 12 chips
• 1/4 cup scallions, spring or green onions chopped

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.
3. Stir in cilantro; keep warm.
4. Place 1 cup lettuce on each of 4 plates; top with 1 cup meat mixture.
5. Sprinkle each serving with 1/2 cup tomato, 1/4 cup cheese, 1/4 cup chips, and 1 tablespoon onions.

beef, sweet red bell peppers, salsa, cilantro freshly, italian plum, cheddar cheese, tortilla chips, scallions

Taken from recipeland.com/recipe/v/quick-taco-salad-49670 (may not work)