1/2 cup Old El Paso Thick n Chunky Salsa (hot)
1/2 cup chili sauce
1 tsp. cumin
1 tsp. chili powder
1 lb. extra lean ground beef (at least 90%)
1/2 tsp. garlic salt
1 (11-oz.) can Green Giant Mexicorn
1 (10-oz.) pkg. torn mixed salad greens
1 medium ripe tomato, chopped
1 small cup corn chips

In a small bowl, combine salsa, chili sauce, cumin and chili powder, mix well.  Set aside.

In a 12" nonstick skillet, break up ground beef, sprinkle with garlic salt.  Cook over medium-high heat for 7 minutes or until beef is no longer oink, stirring frequently, drain.

Add corn and 1/4 cup of the salsa mixture, cook and stir 1 minute.

On individual serving plates, layer salad greens, beef mixture and tomato.  Drizzle with some salsa mixture, sprinkle each serving with 1/4 cup corn chips.  Drizzle with remaining salsa mixture.

Makes 4 servings