Taco Salad

This is a little different than the taco salads I have made in the past, but easy and good!

Tortilla cups (enough for each member of your family)
8 ounces lean ground beef or ground turkey
3 cloves garlic, minced
1 15 ounce can kidney beans, rinsed and drained
1 8 ounce jar taco sauce
3/4 cup frozen whole kernel corn (optional, but recommended)
6 cups shredded leaf or iceburg lettuce
2 medium tomatoes, chopped
1 large green sweet pepper, chopped
1/2 cup thinly sliced green onions
1 medium avocado
3/4 cup shredded cheddar cheese
sour cream (optional)

1. Prepare tortilla cups by lightly brushing 1 side of each 9 or 10 inch tortilla with a small amount of water or cooking spray. Coat one small bowl per tortilla with nonstick cooking spray. Press tortilla, coated side up into prepared bowls. Place a ball of foil in each tortilla cup. Bake at 350* for 15 to 20 minutes or until light brown. Remove the foil; let tortilla cups cool.
2. In medium saucepan cook ground beef and garlic until beef is brown. Drain off fat. Stir in kidney beans, taco sauce, and if desired, corn. Bring to boiling, reduce heat. Simmer, covered for 10 minutes.
3. Meanwhile, in a very large bowl combine lettuce, tomatoes, sweet pepper, and green onions. To serve, divide lettuce mixture among the tortilla cups. Top each with some of the meat mixture and avocado. Spinkle with cheese, and if desired, sour cream.

From the Better Homes and Gardens Cookbook