Healthified Taco Salad - cooking recipe

Ingredients

3/4 lb extra lean ground beef (at least 90%)
2/3 cup water
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
12 cups romaine lettuce
15 ounces pinto beans, drained, rinsed
2 medium tomatoes, chopped (1 1/2 cups)
3 medium green onions, sliced (3 tablespoons)
3/4 cup reduced-fat sharp cheddar cheese (3 oz)
3/4 cup salsa (any variety)
3 ounces tortilla chips

Preparation

In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water, chili powder, cumin and ground red pepper; reduce heat to medium-low. Cook about 5 minutes or until most of liquid has evaporated.
2. Divide lettuce among 6 salad plates; top each with meat mixture and remaining ingredients except chips. Arrange chips around salad. Serve immediately.
3. If you are in a hurry you can just combine all but the chips in a large bowl and serve with chips on the side.