In a blender, add all of the dressing ingredients. Cover, and blend on medium speed for 30 seconds or until smooth. Pour the dressing into a small bowl. Cover, and refrigerate until serving time.
PREPARE THE SALAD:
In a 12-inch nonstick skillet, heat the oil over medium-heat. Add the bell peppers and onion; cook for 6 minutes, stirring occasionally, until tender. Remove the vegetables from the skillet; set aside.
In the same skillet, cook the beef over medium-high heat for 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Add the taco seasoning and water; heat as directly on the package.
Place 1 cup of lettuce on each of 6 plates. Top with the beef mixture, vegetables, tomato, cheese and chips. Drizzle dressing on top.
Notes
If you are preparing this recipe as gluten-free, just be sure to use brands of tortilla chips and taco seasoning that are known to be GF.