1 lb. ground beef
1/2 c. chopped onion
2 cloves garlic, minced
1 Tbsp. chili powder
1 c. shredded Cheddar or
Monterey Jack cheese
1 can condensed tomato or
Spanish style vegetable
8 taco shells
1 c. chopped tomatoes or salsa
In 1 1/2 quart microwave-safe casserole, crumble meat.
Add onion, garlic and chili powder; cover. Microwave on High
for 6 to 8 minutes until meat is nearly done, stirring occa-
sionally. Pour off fat. Stir in soup; cover. Microwave on
High for 2 to 3 minutes until heated through, stirring once.
Place about 1/4 cup meat mixture in each taco shell. In 12 x
8-inch microwave-safe dish, arrange taco shells. Microwave on
High for 2 to 3 minutes. Top with cheese, lettuce and tomatoes
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