Taco Salad in Tortilla Cups with Tomatillo Guacamole

FILLING
1/2 pound lean ground beef
3 cloves garlic, minced
1 can (15 ounces) Ro*Tel Dark Red Kidney Beans, drained
3/4 cup frozen whole kernel corn
8 ounces Rosarita® Taco Sauce
1 tablespoon Gebhardt® Chili Powder
1 small head iceberg lettuce, torn into pieces
2 medium tomatoes, chopped
1 large green sweet pepper, chopped
3/4 cup shredded reduced-fat sharp cheddar cheese, (3 ounces)
4 green onions, thinly sliced

TORTILLA CUPS
PAM® No-Stick Cooking Spray
6 (10-inch) flour tortillas

TOMATILLO GUACAMOLE
1/3 cup canned tomatillos, rinsed and drained, finely chopped
1/2 small avocado, peeled, chopped (1/2 cup)
2 tablespoons chopped canned green chili peppers
1/2 teaspoon garlic salt

Cook beef and garlic in medium skillet until beef is brown. If necessary, drain off fat.

Stir in beans, corn, taco sauce, and chili powder. Heat to boiling; reduce heat. Cover and simmer 10 minutes.

In large bowl, mix lettuce, tomatoes, pepper, cheese and onions.

To serve, divide lettuce mixture among Tortilla Cups (see below). Top each with some beef mixture; top with some Tomatillo Guacamole (see below).

Tortilla Cups:
Preheat oven to 350F.

Spray cooking spray onto one side of each tortilla. Then coat 6 small oven-safe bowls or 16-oz individual casseroles with cooking spray. Press tortillas, coated sides up. into casseroles. Place a ball of foil in each tortilla cup to help hold its shape.

Bake about 9 minutes or until light brown. Remove foil. Cool; remove from bowls. If desired, cups can be made ahead and stored in an airtight container for up to five days.

Tomatillo Guacamole (makes about 3/4 cup)
Combine tomatillos, avocado, chili peppers, and garlic salt in small mixing bowl. Cover and chill up to 24 hours.

Yield: 6 servings
Source: ConAgra Foods