Southwestern Taco Salad

• 2 packages (5.6 ounces each) refrigerated taco salad shells
• 3 bacon strips, diced
• 1 pound lean ground beef (90% lean)
• 2 large onions, chopped
• 2 garlic cloves, minced
• 3 tablespoons chili powder
• 1 teaspoon salt
• 1 teaspoon ground cumin, optional
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (16 ounces) refried beans
• 8 cups shredded lettuce
• Toppings: chopped tomatoes, salsa, sour cream, guacamole, olives

1. Prepare taco salad shells according to package directions; set aside.
2. In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. In the drippings, cook beef, onions, garlic and seasonings over medium heat until meat is no longer pink. Stir in tomatoes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in beans; heat through.
3. Spoon about 1/3 cup meat mixture into each salad shell. Top with the lettuce and remaining meat mixture; sprinkle with bacon. Serve with toppings of your choice.

salad shells, bacon, ground beef, onions, garlic, chili powder, salt, ground cumin, tomatoes, beans, shredded lettuce, tomatoes

Taken from www.tasteofhome.com/recipes/southwestern-taco-salad/ (may not work)