Taco Salad

• 4 (7 inch) corn tortillas
• 1 tbsp olive oil
• 1 None onion, chopped
• 1 clove garlic, minced
• 1 lb ground beef
• 1 oz taco seasoning mix
• 1 (13.5 oz) can diced tomatoes
• 1 (10 oz) can red kidney beans, rinsed
• 1/2 cup red wine
• None None Salsa
• 1 None red bell pepper, seeded, chopped
• 3/4 cup canned corn kernels, drained
• 1 tbsp lemon juice
• 1 tbsp fresh cilantro or parsley, chopped
• None None light sour cream, to serve

1. Preheat oven to 350u0b0F.
2. Lightly coat tortillas with oil. Press into 4 recesses of a deep muffin pan. Bake for 5-10 mins, until golden. Let cool in pan.
3. Meanwhile, heat oil in a large frying pan over high heat. Saute onion and garlic for 1-2 mins, until onion is tender. Add ground beef. Cook for 3-4 minutes, until browned. Add seasoning mix. Cook, stirring, for 30 seconds. Add tomatoes, beans and red wine. Simmer for 5-10 mins.
4. To make the salsa, combine bell pepper, corn, lemon juice and herbs. Season.
5. Distribute ground beef mixture between taco bowls. Serve with a dollop of sour cream and salsa.

corn tortillas, olive oil, onion, clove garlic, ground beef, taco, tomatoes, red kidney beans, red wine, salsa, red bell pepper, corn kernels, lemon juice, cilantro, light sour cream

Taken from recipes-plus.com/api/v2.0/recipes/26117 (may not work)