Taco Salad

• 12 oz lean ground beef
• 1 pkt (1.25 oz) 40%-less-sodium taco seasoning mix
• 1 can (15 oz.) kidney beans, rinsed
• 1/3 cup bottled Ranch salad dressing
• 1/3 cup salsa
• 8 cups bagged salad greens
• 2 cups broken tortilla chips
• 1 cup tomatoes, cut in halves
• 1/2 cup shredded reduced-fat Cheddar cheese
• 1/4 cup chopped red onion

Directions

Heat a large nonstick skillet over medium-high heat. Add ground beef and cook, breaking up clumps with a wooden spoon, 3 minutes or until no longer pink. Add seasoning mix and cook, stirring, 1 minute more. Stir in kidney beans; heat through.

Meanwhile mix Dressing ingredients in a small serving bowl.

Place beef mixture in center of a large serving platter. Surround with remaining ingredients; serve with Dressing