Chili Bean Taco Salad

• 2 tablespoons vegetable oil
• 1 teaspoon chile powder
• 1/4 teaspoon salt
• 4 (6-inch) corn tortillas, cut into 2x1/2-inch pieces
• 1 pound lean ground beef
• 1 (15-ounce) can spicy chili beans, undrained
• 1 (10-ounce) package mixed salad greens
• 1 cup shredded Cheddar cheese
• 1 tomato, cut into wedges
• 1 avocado, sliced
• 1/2 cup sour cream
• Salsa, if desired

1. Heat oil in 10-inch skillet; stir in chili powder and salt.
2. Add tortilla pieces; cook over medium-high heat, stirring constantly, 3-4 minutes or until crisp.
3. Remove from skillet.
4. Drain on paper towels.
5. Cook ground beef in 10-inch skillet over medium-high heat 5-8 minutes or until beef is no longer pink.
6. Add chili beans; continue cooking, stirring occasionally, 4-5 minutes or until heated through.
7. Combine prepared tortilla strips, salad greens, cheese, tomato and avocado in bowl; toss lightly.
8. Divide greens mixture among 4 individual plates.
9. Top each serving with 1/2 cup bean mixture and 2 tablespoons sour cream.
10. Serve with salsa, if desired.

vegetable oil, chile powder, salt, corn tortillas, ground beef, chili beans, cheddar cheese, tomato, avocado, sour cream, salsa

Taken from www.landolakes.com/recipe/807/chili-bean-taco-salad (may not work)