Taco salad

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Taco Salad
  Categories: Salads, Main dish
       Yield: 2 servings
  
     1/3 lb Regular ground beef
       2 tb Onion, chopped
       1 ts Flour
       1 c  Dried kidney beans
            -cooked, unsalted, drained*
     1/3 c  Tomato puree
       2 tb Bean cooking liquid
            -OR- water
       1 ts Chili powder
     1/4 ts Oregano leaves
     1/8 ts Salt
     1/8 ts Garlic powder
       2 c  Lettuce
            - torn in bite-size pieces
       1 sm Tomato (about 4 ounces)
            - cut in chunks
     1/4 c  Green pepper, chopped
       8    Cornmeal chips, crumbled
            -(See separate recipe)
  
   2 servings of about 2-1/3 cups each.
   406 calories per serving with bean cooking liquid,
   390 calories per serving with water
   
   1. Cook beef and onion until beef is well browned. Drain.
    Stir in flour
   
   2. Stir in beans, tomato puree, bean liquid or water, and
   seasonings.
   
   3. Cook over low heat until thickened--about 10 minutes.
   
   4. Mix lettuce, tomato chunks, and green pepper.
   
   5. To serve, place half of lettuce mixture ( about 1 - 1/2
   cups) on each plate. Mound half of beef mixture (about
   3/4 cup) in center of lettuce mixture. Sprinkle
   crumbled cornmeal chips over beef mixture. Serve
   immediately.
   
   *NOTE: 1 cup canned kidney beans, drained, may be used in
   place of cooked dried kidney beans; then omit salt and use
   water instead of bean liquid in step 2. About 365 calories
   per serving.
   
   * Thrifty Meals for Two: Making Food Dollars Count
   * USDA Home and Garden Bulletin Number 244
   * Meal-Master format courtesy of Karen Mintzias
  
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