1 lb. ground beef
1 pouch dry onion soup
1/2 c. water
2 tbsp. chili powder
6 c. torn salad greens
Tortilla chips
1 med. tomato, chopped
1 c. shredded Cheddar cheese (4 oz.)

In 10-inch skillet over medium heat, cook beef until browned and no longer pink, stirring to separate meat. Spoon off fat. Stir in soup mix, water and chili powder. Heat to boiling. Reduce heat to low. Cook 10 minutes, stirring occasionally.

To serve, arrange lettuce on platter. Spoon hot meat mixture over lettuce. Top with chips, tomato and cheese. Makes 6 main-dish servings.