Taco Salads

Ingredients

• 1 pound ground beef, ground raw turkey, or bulk pork sausage
• 3 cloves garlic, minced
• 16-ounce can dark red kidney beans
• 8-ounce jar taco sauce
• 1 tablespoon chili powder
• 6 cups torn iceberg lettuce
• 4 medium tomatoes, chopped
• 2 cups shredded cheddar cheese
• 1 cup chopped green pepper
• 1/2 cup sliced pitted ripe olives
• 2 green onions, sliced
• Tortilla Cups (optional)
• medium avocado, pitted, peeled, and sliced (optional)
• Dairy sour cream (optional)
• Taco sauce or salsa (optional)

Instructions

1. For meat mixture, in a large skillet cook meat and garlic till meat is no longer pink. Drain off fat. Stir in undrained kidney beans, taco sauce, and chili powder. Bring to boiling; reduce heat. Cover simmer for 10 minutes.
2. Meanwhile, for salads, combine lettuce, tomatoes, cheese, green pepper, olives, and green onions. Add hot meat mixture. Toss to mix. Divide among Tortilla Cups or individual salad plates. Garnish with avocado, if desired. Serve with sour cream and additional taco sauce or salsa, if desired.
3. Microwave directions: For meat mixture, in a 1 1/2-quart casserole crumble meat. Add garlic. Micro-cook, covered, on 100% power (high) for 4 to 6 minutes or till no pink remains in meat. Drain off fat. Stir in undrained kidney beans, taco sauce, and chili powder. Cook, uncovered, on high for 4 to 6 minutes or till bubbly, stirring occasionally as shown.
4. Tortilla Cups: In a heavy 3-quart saucepan heat 2 inches cooking oil or melted shortening for deep-fat frying to 375°. Place one 7 inch flour tortilla on top of hot oil. Using a metal ladle, press tortilla down, forming the tortilla into a cup. Fry for 40 to 60 seconds or till golden. Remove with tongs. Drain on paper towels. Repeat with five more tortillas.