Taco Salad - cooking recipe

Ingredients

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

Preparation

Prepare tortilla shells.
Cook ground beef until brown; drain. Stir in water, chili powder, salt, garlic powder, red pepper and kidney beans.
Heat to boiling; reduce heat.
Simmer, uncovered, 15 minutes, stirring occasionally; cool 10 minutes.
Mix lettuce, cheese, olives, tomatoes and onion in large bowl.
Toss with dressing.
Pour ground beef mixture over top and toss.
Divide among tortilla shells.
Garnish with avocado and sour cream. Serve immediately.
Makes 8 servings.