Taco Salad

• tortilla shells
• 1 lb. ground beef
• 2/3 c. water
• 1 Tbsp. chili powder
• 1 1/2 tsp. salt
• 1/4 tsp. garlic powder
• 1/4 tsp. ground red pepper
• 1 (15 oz.) can kidney beans, drained
• 1 medium head lettuce
• 1 c. shredded cheese
• 2/3 c. ripe olives
• 2 medium tomatoes
• 1 medium onion
• 1 avocado
• dairy sour cream

1. Cook and stir ground beef in a 10-inch skillet until brown; drain.
2. Stir in water, chili powder, salt, garlic powder, red pepper and kidney beans.
3. Heat to boiling; reduce heat.
4. Simmer, uncovered, for 15 minutes.
5. Mix lettuce, cheese, olives, tomatoes and onions.
6. Pour ground beef on top and toss.
7. Divide among taco shells and garnish with avocado and sour cream.

tortilla shells, ground beef, water, chili powder, salt, garlic powder, ground red pepper, kidney beans, head lettuce, shredded cheese, ripe olives, tomatoes, onion, avocado, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=545980 (may not work)