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Ingredients
- PAM Original No-Stick Cooking Spray
- 6 flour tortillas (10 inch)
- Topping
- 1/3 cup finely chopped canned tomatillos
- 1/2 small avocado, pitted, peeled and chopped (1/2 small = about 1/2 cup)
- 2 tablespoons diced green chilies
- 1/2 teaspoon garlic salt
- Filling
- 1/2 pound ground sirloin beef
- 3 cloves garlic, minced (3 cloves = about 1-1/2 tsp)
- 1 can (15 oz each) red kidney beans, drained, rinsed
- 1 cup taco sauce
- 3/4 cup frozen whole kernel corn, thawed
- 1 tablespoon Gebhardt Chili Powder
- 1 small head iceberg lettuce, torn into bite-size pieces
- 2 medium tomatoes, cut into 1/2-inch chunks
- 1 medium green bell pepper, cut into 1/2-inch chunk
- 4 green onions, cut diagonally into 1/4-inch-thick slices
- 3/4 cup shredded reduced-fat Cheddar cheese (3/4 cup = 3 oz)
Preparation
Step 1
Prepare Tortilla Cups: Preheat oven to 350F. Spray 6 small ovenproof bowls or 16-ounce individual casserole dishes with cooking spray. Spray tortillas with cooking spray. Press, sprayed-sides up, into prepared bowls. Place a ball of aluminum foil inside each tortilla cup to maintain the bowl shape. Bake 9 minutes, or until lightly browned. Remove foil. Cool completely in bowls on wire racks. Remove tortilla cups from bowls; set aside.
Prepare Topping: Combine tomatillos, avocados, chilies and garlic salt in small bowl; cover. Refrigerate up to 24 hours.
Prepare Filling: Brown meat with garlic in medium skillet; drain. Stir in beans, taco sauce, corn and chili powder; bring to a boil. Reduce heat to low; cover. Simmer 10 minutes, stirring occasionally.
Toss lettuce with tomatoes, bell peppers, onions and cheese in large bowl. Divide lettuce mixture among the 6 Tortilla Cups. Top each evenly with the Filling, then the Topping.