Na-cho Ordinary Taco Salad

Makes 8 lunch or 6 dinner servings

1 1/2 lbs extra-lean ground beef
1 cup chopped onion
1 large jalapeno pepper, seeded and minced (optional)
2 tsp minced garlic
1 tbsp chili powder
2 tsp ground cumin
2 cups quartered cherry tomatoes
1/3 cup ketchup
1/2 tsp salt
1/4 tsp ground pepper

12 cups torn romaine lettuce
1 cup canned whole-kernel corn, drained
1 cup canned black beans, drained and rinsed
1/2 cup diced green bell pepper
1 cup shredded light cheddar or mexican blend cheese
1 cup quartered grape tomatoes
1/3 cup chopped green onions
1 small ripe avocado, peeled and sliced (optional)
1 cup each light sour cream and medium salsa

1.  Heat a large, non-stick skillet over medium-high heat.  Add beef, onions, jalapeno pepper, and garlic.  Cook and stir until beef is no longer pink, breaking up any large pieces.  Add chili powder and cumin.  Cook 1 minute more.  Add 2 cups grape tomatoes, ketchup, salt and pepper.  Cook and stir for 2 more minutes.  Remove skillet from heat and set aside.

2.  To assemble salad, spread lettuce over bottom of a serving platter (or individual plates if making single servings).  Top with beef mixture, followed by corn, beans, green pepper, cheese, remaining tomatoes, green onions, and avocado slices, in that order.  Top with sour cream and salsa just before serving.

Recipe taken and modified from