1 teaspoon vegetable oil 1 each julienned medium orange and green bell pepper 1 medium sliced onion 1 jar (16 ounces) salsa 2 cans (15 ounces each) rinsed and drained kidney beans 1 can (11 ounces) rinsed and drained corn with peppers (Mexicorn) 3 cups cooked rice (1 cup uncooked) 8 cups shredded lettuce 1 bag (8 ounces) baked corn chips 1 cup reduced-fat shredded sharp cheddar cheese Reduced-fat sour cream for garnish
In large non-stick skillet, heat oil over medium-high heat. Add peppers and onions and cook 5 minutes or until softened. Add salsa, beans, corn and rice and cook 5 to 7 minutes or until thoroughly heated.
Place lettuce on serving platter. Surround lettuce with chips. Top lettuce with warm vegetable mixture. Sprinkle cheese over top. Garnish with sour cream.