Taco Salad

• 1 lb. lean ground beef
• 1 tbsp. chili powder
• 1 jar mild salsa
• 1 small head iceberg
• 1 can black beans
• 1/2 c. shredded Cheddar cheese
• 1/4 c. Sour cream (optional)
• 1/2 bag tortilla chips
• fresh cilantro leaves

1. Heat nonstick 12-inch skillet over medium-high heat until hot.
2. Add ground beef and cook 5 minutes or until meat is no longer pink, breaking up meat with side of spoon.
3. Skim off fat.
4. Stir in chili powder, 2/3 cup salsa, and 1/4 cup water; heat to boiling.
5. Divide lettuce among 4 dinner plates.
6. Top with beef mixture, beans, Cheddar, remaining salsa, and sour cream if using.
7. Arrange tortilla chips on plate around salad.
8. Garnish with fresh cilantro leaves.
9. Use chips to scoop up beef mixture or to crumble over top of salad.

lean ground beef, chili powder, salsa, head iceberg, black beans, cheddar cheese, sour cream, tortilla chips, cilantro

Taken from www.delish.com/recipefinder/taco-salad-930 (may not work)