TACO SALAD

Ingredients:

1	tbsp	DARI CREME CLASSIC
1/4	cup	chopped onions
1/4	kg	MONTEREY GROUND BEEF
1	tbsp	chili powder
1	cup	whole corn kernel
1	cup	chopped tomatoes
2	tbsp	tomato sauce
1	tsp	sugar
1/2	tsp	ground oregano
1/2	tsp	iodized fine salt
1/2	tsp	pepper

TACO SHELL:

6	pc	flour tortillas
		cooking oil for greasing

TOPPINGS:

6	tbsp	shredded lettuce
6	tbsp	chopped tomatoes
6	tbsp	MAGNOLIA CHEEZEE SQUEEZE
6	tbsp	sour cream

Procedure:

Heat margarine in a saucepan. Sauté onions and beef. Once meat changes color, add chili powder, corn, tomatoes, tomato sauce, sugar, oregano, salt and pepper. Bring to a boil. Lower heat then cook for 5 minutes more. Remove from heat. Set aside.
Lightly grease 6 pieces of muffin cups. Line with flour tortilla and bake in a preheated oven at 350°F for 8 to 10 minutes. Remove from heat. Set aside.
Place a spoonful of cooked beef into taco shells. Top with 1 tablespoon each of lettuce, tomatoes and cheese. Drizzle with sour cream and serve.

Makes 6 servings.

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