1Brown meat with chili powder over medium heat in large skillet. When almost done, stir in 1/2 cup salsa and beans; cook for 2 minutes. Season to taste with salt and pepper. Remove from heat and cool slightly.,
2Remove core and outer leaf from iceberg lettuce. Carefully peel off 4 whole leaves. Put leaves on serving plates to form lettuce bowls.
3Chop remaining iceberg head into bite size pieces and pit in large bowl. Add 1/2 cup salsa, meat mixture and tortilla chips. Toss well. Spoon into lettuce bowls. Serve atone with additional guacamole and cheese and salsa. Serves 4
4You can garnish this salad with cilantro, or chopped green onions or tomato wedges or slices olives. A dollop of sour cream is good, too. For vegetarians, use 1 cup diced cheddar cheese and 2 cans vegetarian chili beans in place of meat mixture. Toss with iceberg lettuce and remaining ingredients