Taco Salad - cooking recipe

Ingredients

1/2 lb. ground round
3 cloves garlic, minced
1 (15 oz.) can dark red kidney beans
3/4 c. frozen whole kernel corn
1 (8 oz.) jar taco sauce
1 Tbsp. chili powder
1 small head lettuce, torn into pieces
2 medium tomatoes, chopped
1 large green pepper, chopped
3/4 c. shredded, reduced-fat Cheddar cheese
4 green onions, sliced
tortilla cups

Preparation

Brown meat and garlic and drain.
Stir in beans, corn, taco sauce and chili powder.
Cover and simmer 10 minutes.
Combine in bowl the lettuce, tomatoes, green pepper, cheese and onions. Divide mixture in tortilla cups.
Top with beef mixture.
Serves 6.