Chipotle Ranch Taco Salad - cooking recipe

Ingredients

8 corn tortillas, cut into thin strips OR
4 -5 cups bagged tortilla chips
1 lb ground beef
1 teaspoon ground dried chipotle powder, divided
1 (14 1/2 ounce) can red kidney beans, rinsed and drained
1 cup ranch dressing, divided
8 cups torn romaine lettuce leaves
2 medium tomatoes, chopped
1/2 cup chopped red onion
1 cup shredded cheddar cheese

Preparation

Preheat oven to 400 degrees. Arrange tortilla strips on baking sheet. Bake, until crisp, about 10 minutes. Reserve a handful of tortilla strips for garnish. OR substitute the bagged tortilla chips.
Meanwhile, brown ground beef in a 12-inch skillet over medium-high heat. Remove skillet from heat; drain the oil; and then add 1/2 teaspoons chili powder, stir in beans and 1/2 cup ranch dressing; set aside to cool.
Layer 3 cups lettuce, 1/3 of the tomato and onion, and 1/2 of the beef mixture in a trifle dish or deep glass bowl. Sprinkle with 1/2 of the tortilla strips and 1/2 of the cheese; repeat layers. Top with remaining 2 cups lettuce, remaining tomatoes, onion, and cheese. Sprinkle with reserved tortilla strips.
Combine remaining 1/2 teaspoons chili powder with remaining 1/2 cup dressing and serve with salad.
* Start with lettuce, 2nd layer lettuce, and end with lettuce. 2 layers of beef mixture.