1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
2. In a large bowl, beat the cream cheese, milk and dressing mixes until blended. Spread over two 14-inch plates. Layer with the beef mixture, chilies, onions, romaine, cheese and tomatoes. Drizzle with barbecue sauce.
3. Arrange some tortilla chips around the edge; serve with remaining chips.
Yield: 40-50 servings
Prepared by Cookie Hauser of the Louisiana Beef Industry Council