Fresh salsa makes this Mexican-inspired salad a snap to prepare. You'll find it in refrigerated tubs in the produce section. Baked nacho cheese-flavored chips can add an extra punch of flavor, if desired.
12 ounces ground sirloin
1 cup chopped onion
2 cups fresh salsa
1 cup frozen whole-kernel corn
1/4 cup chopped fresh cilantro
50 baked tortilla chips
4 cups shredded romaine lettuce
2 cups chopped plum tomato
1 cup (4 ounces) reduced-fat shredded sharp cheddar cheese
1/3 cup chopped green onions
How to Make It
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.
Layer chips, lettuce, meat mixture, and tomato on a large platter. Sprinkle with cheese and green onions. Serve immediately.