• ½ cup salsa
• 3 tablespoons chopped fresh cilantro
• 1 ½ cups chopped tomatoes (2 medium)
• 1 sweet yellow or green pepper, cored, seeded and cut into ½-inch cubes
• 1 16-ounce can black beans, drained and rinsed
• 1 pound cooked shrimp, peeled and deveined
• 2 cups shredded iceberg lettuce
• 2 cups tortillas chips, crushed to about 1/2 –inch pieces

1. Stir salsa, cilantro, tomato, pepper, beans and shrimp together.
2. Stir tortilla chips into shrimp mixture. Spoon shrimp mixture over ½ cup lettuce.

From Flavors of Fiesta by University of Illinois Extension