1/3 cup crumbled baked tortilla chip scoops (about 10 scoops)
1/4 cup shredded reduced-fat Mexican cheese blend
1/2 cup canned diced tomatoes with mild green chilies, drained
1/2 medium ripe avocado, peeled and cubed
1/3 cup each chopped green, sweet red and yellow pepper
1/4 cup chopped red onion
In a small nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, taco seasoning and pepper sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
Divide beef mixture between two plates. Layer with romaine, beans, tortilla chips, cheese, tomatoes, avocado, peppers and onion.