Taco Salad

    1     pound ground beef
    1     can (15 ounces) black beans
    1     can (15 ounces) corn
    2     cans (14 ounces each) diced tomatoes with chilies
    1/2     cup half-and-half or milk
    2     tablespoons onion powder
    2     tablespoons garlic powder
    2     tablespoons mesquite seasoning
    1     tablespoon black pepper
        salt, to taste
    1     lime, juice only
    1     cup chopped cilantro
        romaine lettuce
    2-3     cups shredded cheese
    1     tub (16 ounces) sour cream
        crushed tortilla chips

    In pan over medium heat, brown beef until cooked through; drain. Add black beans and corn. Stir in tomatoes with juices and half-and-half. Add onion powder, garlic powder, mesquite seasoning and pepper. Season with salt, to taste. Bring to simmer.
    Add lime juice; stir. Sprinkle with cilantro.
    Wash and chop lettuce. Place cheese and sour cream in bowls for toppings.
    On plates, top crushed tortilla chips with meat sauce, lettuce, cheese and sour cream, as desired.