1 lb. extra lean ground beef 
1½ cups diced tomato
½ cup shredded carrots
1 red onion, thinly sliced
¾ tsp. onion powder 
½ tsp. garlic powder 
2 cups Southwest-style salsa, divided 
4 oz. can chopped green chiles
1¼ oz. envelope taco seasoning mix 
1 cup shredded nonfat cheddar cheese
¼ cup water 
6 oz. baked tortilla chips
6 cups shredded lettuce 

 

Spray medium nonstick skillet with cooking spray and heat over medium high heat. Add beef, breaking into small pieces; sprinkle with onion powder and garlic powder. Cook, stirring frequently, until beef is browned; drain well. Add 1 cup salsa, taco seasoning and water; bring to a boil over high heat. Reduce heat to low and simmer, uncovered, 15 to 20 minutes. Remove beef mixture from heat and cool to room temperature. Beef mixture can be frozen or refrigerated at this point until ready to serve. In a large glass bowl, layer lettuce, tomato, carrots, onion, bell pepper and green chiles. Top with beef mixture and shredded cheese. Pour remaining salsa over salad; sprinkle with crumbled baked tortilla chips and serve.