Fiesta Taco Salad

1/2 pound lean ground beef 
1 jalapeno pepper 
1/3 cup water
2 tablespoons taco seasoning
1 can black beans, rinsed and drained 
4 cups hearts of romaine salad mix 
3/4 cup cherry tomatoes, halved 
1/2 cup chopped green pepper 
3 green onions, chopped 
1/3 cup shredded reduced-fat sharp cheddar cheese 
1/2 cup reduced-fat sour cream
1/2 cup salsa
1/4 cup milk 

Tortilla Chips 

1. In a large skillet, cook beef and jalapeno over medium heat until meat is no longer pink; drain. Stir in water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Stir in beans. 

2. Divide romaine among four serving plates. Top with beef mixture, tomatoes, green pepper, onions, and cheese. 

3. In a small bowl, combine the sour cream, salsa and milk. Drizzle over salads. Arrange tortilla chips around edges. Yield: 4 servings.

 Recipe from Taste of Home