Taco Salad

Directions

1. 1
   In 10-inch skillet, over medium heat, cook beef and chili powder until browned and no longer pink, stirring to separate meat.
2. 2
   Spoon off fat.
3. 3
   Stir in soup mix and water.
4. 4
   Heat to boiling.
5. 5
   Reduce heat to low.
6. 6
   Cook 10 minutes stirring occasionally.
7. 7
   Arrange lettuce and tortilla chips on plates. Spoon hot meat mixture over chips.
8. 8
   Top with tomatoes and cheese. Makes 6 servings.