Taco Salad

• 2 corn tortillas
• 1 lb. lean ground beef
• 1/2 c. chopped onion
• 1 (8 1/4 oz.) can whole tomatoes, chopped
• 2 1/2 tsp. chili powder
• 1/4 tsp. cumin
• 1/8 tsp. crushed red pepper
• 1 (8 3/4 oz.) can red kidney beans
• 1/2 medium head iceberg lettuce, shredded
• 1/2 c. low-fat plain yogurt
• 2 oz. (about 1/2 c.) Cheddar cheese, shredded

1. Preheat oven to 400u0b0.
2. Cut each tortilla into 8 wedges.
3. Place on baking sheet and bake about 10 minutes or until crisp.
4. Remove from oven.
5. In large skillet over medium heat, cook beef, onion and garlic until beef is browned, stirring frequently.
6. Add tomatoes, chili powder, cumin, salt and pepper.
7. Heat to boiling.
8. Reduce heat to low; cover and simmer 40 minutes, stirring occasionally. Stir in beans; heat until hot, about 2 minutes.
9. Place lettuce on large serving platter.
10. Spoon chili over lettuce.
11. Top with yogurt and sprinkle with cheese.
12. Surround platter with tortilla chips.

corn tortillas, lean ground beef, onion, tomatoes, chili powder, cumin, red pepper, red kidney beans, head iceberg lettuce, lowfat plain yogurt, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=465530 (may not work)