Navajo Taco Salad

By cdrier

Ingredients

• 1 medium onion, coarsely chopped
• 1 medium green bell pepper, coarsely chopped
• 1 (15-oz.) can spicy chili beans, undrained
• 1 c. old EI Paso thick n chunky salsa
• 1/2 c. Green Giant niblets frozen corn
• 6 c. torn romaine lettuce
• 4 oz. (l c.) shredded N.Y.sharp cheddar cheese
• 2 c. (3 oz.) corn chips or broken tortilla chips
• 1/4 c. nonfat sour cream
• fresh cilantro leaves, if desired

Details

Servings 4

Preparation

Step 1

Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add onion and bell pepper; cook and stir 5 minutes or until almost tender. Add chili beans, salsa and corn; cover and simmer 3 minutes or until vegetables are tender and mixture is hot. Meanwhile, arrange lettuce on 4 individual plates. Spoon vegetable-bean mixture over lettuce. Top each with cheese, chips, sour cream and cilantro.