1. Cook beef and onion in a large nonstick skillet over medium-high heat until browned, stirring to crumble beef. Add salsa and corn; bring to a boil. Stir in cilantro; remove from heat, and keep warm.
2. Layer chips, lettuce, meat mixture, and tomato on a large platter. Sprinkle with cheese and green onions. Serve immediately.
Young Chefs can:
Measure corn and cheese
Count out chips
Older Chefs can:
Help assemble salad on platter
Sprinkle cheese and green onions