Cook ground beef in an extra-large skillet until beef is brown. Drain off fat. Place beef in a 5- or 6-quart slow cooker. Stir in onions, sweet peppers, salsa, and black beans.

Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 3 1/2 hours.

Cover and refrigerate half of the beef mixture for up to 24 hours; use in Southwest Fiesta Soup. Divide salad greens among 6 salad bowls or plates. Top with remaining beef mixture. Sprinkle with chips, if desired, green onions, and tomato. Makes 6 servings.

Southwest Fiesta Soup: Place chilled beef mixture into a large saucepan. Stir in two 14-ounce cans reduced-sodium chicken broth; one 14-1/2-ounce can golden hominy, rinsed and drained; and 1-1/2 cups frozen loose-pack diced hash brown potatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Ladle soup into bowls to serve; top with dairy sour cream, snipped fresh cilantro, and chopped bottled roasted red sweet peppers, if desired. Makes 6 servings.