Karen's Taco Salad

Karen's Taco Salad
Use with Tortilla Cups (recipe follows)

1/2 Lb Ground Beef
4 Green Onions, thinly Chopped
3 Cloves of Garlic, minced
1 (16 oz) can Red Beans, rinsed & drained
1 (11 oz) can of corn, drained
1 C. Taco or Picante sauce
1 Tablespoon Chili Powder
1 teaspoon Cumin Powder
Sour Cream
Lettuce
Grated Cheese
Tomatoes
Black Olives, optional

Cook the beef, garlic & unions until browned. Drain fat. Add the beans, corn, chilies, chili powder and taco sauce. Bring to a boil. Reduce the heat. Cover & simmer for 10 minutes. Stir the mixture occasionally. Assemble in tortilla cups with your choice of toppings

Tortilla Cups

Flour Tortillas
Cooking Spray

Preheat the oven to 350 degrees. Microwave the tortillas for 10 seconds so that they are flexible and won't break. Place oven proof bowls upside down on cookie sheets and spray with the cooking spray. Make 8 slits in the tortillas, as if cutting wedges in a pie but don't cut all the way through. Spray both sides of tortillas and place on top of a bowl. Bake for 10 minutes or until crisp and brown. They will keep in an airtight container for one week.