Taco Salad - Low-Fat - cooking recipe

Ingredients

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

Preparation

Prepare tortilla cups; set aside.
Prepare tomatillo guacamole; cover and chill.
In a medium skillet cook beef and garlic until beef is brown.
Drain off fat.
Stir in kidney beans, corn, taco sauce and chili powder.
Bring to boiling; reduce heat. Cover and simmer for 10 minutes.