In a large nonstick skillet, add the extra lean ground beef and cook over medium-high heat for 5 to 7 minutes, stirring frequently so it browns evenly, until thoroughly cooked and no longer pink; drain off any excess fat. Sprinkle in the old el pasoᵀᴹ smart fiestaᵀᴹ reduced sodium taco seasoning mix and pour in the water. Reduce heat to medium-low and cook about 5 minutes, stirring occasionally, until most of the liquid has evaporated and the meat mixture is well coated.

Divide the torn romaine or iceberg lettuce evenly among 6 salad plates. Spoon the seasoned meat mixture over the lettuce on each plate. Top each salad with pinto beans, 1/2 cups chopped tomatoes, sliced green onions, shredded reduced fat old cheddar cheese, old el pasoᵀᴹ thick n' chunky salsa, and a dollop of fat free sour cream. Arrange baked tortilla chips around each salad plate. Serve immediately while the meat mixture is still warm and the toppings are fresh.