Beef And Corn Taco Salad
|Lean ground beef||3⁄4 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned whole kernel corn||1 Cup (16 tbs)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Canned tomatoes||7 1⁄2 Ounce, cut up (1 Can)|
|Canned green chili peppers||4 Ounce, rinsed, seeded, and chopped (1 Can)|
|All purpose flour||1 Tablespoon|
|Chili powder||2 Teaspoon|
|Torn lettuce||6 Cup (96 tbs)|
|Shredded cheddar cheese/Shredded american cheese||1 Cup (16 tbs)|
|Sliced pitted ripe olives||1⁄4 Cup (4 tbs)|
|Tomato||1 , cut into wedges|
|Green pepper||1 , cut into strips|
Prepare Tortilla Bowls; cool. Remove foil from bowls.
Cook ground beef, chopped onion, and garlic till meat is browned and onion is tender; drain well. Stir in drained corn, tomato sauce, undrained tomatoes, green chili peppers, flour, and chili powder. Cook and stir till thickened and bubbly. Cook and stir 1 minute more.
Meanwhile, combine lettuce, 3/4 cup of the shredded cheese, and the ripe olives; toss lightly. Place lettuce mixture in Tortilla Bowls. Spoon meat mixture over lettuce mixture.
Top each salad with tomato wedges and green pepper strips. Sprinkle with remaining cheese.
Tortilla Bowls: Cut eight 10-inch circles from heavy-duty foil. In a large skillet warm four 10-inch flour tortillas, one at a time, over low heat about 1 minute or just till warm and pliable. Place each warm tortilla on 2 foil circles and shape into a ruffled bowl. Place tortilla bowls on an ungreased baking sheet. Bake in a 350° oven about 10 minutes or till crisp.