A crisp salad with southwestern flavor is the perfect hot weather meal.
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2 tablespoons vegetable oil
1 teaspoon chile powder
1/4 teaspoon salt
4 (6-inch) corn tortillas, cut into 2x1/2-inch pieces
1 pound lean ground beef
1 (15-ounce) can spicy chili beans, undrained
1 (10-ounce) package mixed salad greens
1 cup shredded Cheddar cheese
1 tomato, cut into wedges
1 avocado, sliced
1/2 cup sour cream
Salsa, if desired
Divide greens mixture among 4 individual plates. Top each serving with 1/2 cup bean mixture and 2 tablespoons sour cream. Serve with salsa, if desired.
Heat oil in 10-inch skillet; stir in chili powder and salt. Add tortilla pieces; cook over medium-high heat, stirring constantly, 3-4 minutes or until crisp. Remove from skillet. Drain on paper towels.
Cook ground beef in 10-inch skillet over medium-high heat 5-8 minutes or until beef is no longer pink. Add chili beans; continue cooking, stirring occasionally, 4-5 minutes or until heated through.
Combine prepared tortilla strips, salad greens, cheese, tomato and avocado in bowl; toss lightly.