Taco Salad - Low-Fat

• 1 recipe tortilla cups
• 1 recipe tomatillo guacamole
• 1/2 lb. lean ground beef
• 3 cloves garlic, minced
• 1 (15 oz.) can dark red kidney beans, drained
• 3/4 c. frozen whole kernel corn
• 1 (8 oz.) jar taco sauce
• 1 Tbsp. chili powder
• 1 small head lettuce, torn to pieces
• 2 medium chopped tomatoes
• 1 large sweet green pepper, chopped
• 3/4 c. shredded, reduced-fat sharp Cheddar cheese (3 oz.)
• 4 green onions, thinly sliced
• salsa

1. Prepare tortilla cups; set aside.
2. Prepare tomatillo guacamole; cover and chill.
3. In a medium skillet cook beef and garlic until beef is brown.
4. Drain off fat.
5. Stir in kidney beans, corn, taco sauce and chili powder.
6. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.

tortilla, recipe tomatillo guacamole, lean ground beef, garlic, dark red kidney beans, kernel corn, taco sauce, chili powder, head lettuce, tomatoes, sweet green pepper, cheddar cheese, green onions, salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=219975 (may not work)