Taco Salad - cooking recipe

Ingredients

tortilla shells
1 lb. ground beef
2/3 c. water
1 Tbsp. chili powder
1 1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. ground red pepper
1 (15 oz.) can kidney beans, drained
1 medium head lettuce
1 c. shredded cheese
2/3 c. ripe olives
2 medium tomatoes
1 medium onion
1 avocado
dairy sour cream

Preparation

Cook and stir ground beef in a 10-inch skillet until brown; drain.
Stir in water, chili powder, salt, garlic powder, red pepper and kidney beans.
Heat to boiling; reduce heat.
Simmer, uncovered, for 15 minutes.
Mix lettuce, cheese, olives, tomatoes and onions.
Pour ground beef on top and toss.
Divide among taco shells and garnish with avocado and sour cream.