Mexican Style Liver

• 6 slices bacon
• 3/4 c. chopped onion
• 1 clove garlic, chopped
• 1/4 c. flour
• 1 1/2 tsp. chili powder
• 1 tsp. salt
• 1 1/2 lb. beef liver
• 1 (16 oz.) can tomatoes, cut up (undrained)
• 1 (12 oz.) can whole kernel corn, drained
• tortillas or cooked rice

1. In large skillet, cook bacon until crisp.
2. Drain, reserving 3 tablespoons drippings in skillet.
3. Crumble bacon; set aside.
4. Cook onion and garlic in drippings for about 5 minutes or until onion is tender, but not brown.
5. Combine flour, chili powder and salt. Cut liver into thin strips; toss with flour mixture to coat.
6. Add liver to onion in skillet; brown quickly on all sides.
7. Stir in crumbled bacon, undrained tomatoes and whole kernel corn.
8. Simmer, covered, until mixture is heated through.
9. Serve with tortillas or over hot, cooked rice.
10. Makes 6 servings.

bacon, onion, clove garlic, flour, chili powder, salt, beef liver, tomatoes, whole kernel corn, tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214760 (may not work)