Taco Salad

This is a entree you can add and subtract what you like and do not like. We had tomaotes, refried beans and olives but no corn or kidney beans.


Tortilla cups or crushed tortilla chips
8 oz ground beef or turkey
3 cloves garlic
1 15-ounce can dark red kidney beans, rinsed and drained
1 8- oz. jar taco sauce
3/4 cup frozen whole kernel corn, thawed (optional)
6 cups shredded leaf or iceberg lettuce
1 large green pepper
1/2 cup thinly sliced green onions
1 medium avocado, pitted, peeled, and chopped
3/4 cups shredded sharp cheddar cheese
Dairy sour cream

Prepare totilla cups; set aside. In a medium saucepan cook ground beef and garlic until beef in brown. Drain off fat. Stir in kidney beans, taco sauce and if desired, corn, Bring to a boil, reduce heat. Simmer, covered for 10 minutes.

Meanwhile, in a very large bowl combine lettuce, tomatoes, pepper and green onions. To serve, divide lettuce mixture among the cups or plates with crushed chips. Top with meat mixture and avocado. Sprinkle with cheese. If, desired serve with sour cream.

Tortilla Cups: Lightly brush 1 side of six 9 or 10 inch flour tortillas with a small amount of water or lightly coat with nonstick cooking spray. Coat six small oven safe bowls or six casseroles. Place a ball of foil in each cup. Bake at 350 F for 15 to 20 minutes or until light brown. Remove the foil; let tortilla cups cool. Remove cups from the bowls. Serve immediately or store in an air tight container for up to 5 days.