Chili Tacos

Ingredients:
¾ pound uncooked lean ground beef (with 7% fat)
2 garlic cloves, minced or 1 tsp jarred minced garlic
2 Tbsp chili powder or Taco seasonings
1 tsp ground cumin (omit if using Taco seasonings)
1 medium onion, diced
15 oz canned kidney beans, drained and rinsed
8 oz canned tomato sauce
12 Old El Paso White Corn Taco Shells
6 Tbsp fat-free sour cream, divided
12 tsp cilantro, divided
12 Tbsp Kraft 2% Finely Shredded Mild Cheddar Cheese, divided

Instructions:
In a large skillet over medium heat, begin browning hamburger.  Add garlic, onion, and seasonings.  Cook until beef is cooked through and onion is tender, about 7 minutes.  Add sauce and beans, cook about 5 minutes or until heated through.

Meanwhile, warm shells in a preheated 350° oven for about 5 minutes.  To assemble, fill each taco shell with about ¼ cup of beef mixture and top each with 1 Tbsp of cheese, ½ Tbsp of sour cream, and 1 tsp of cilantro.

Yields 2 tacos per serving.

Special Information:
If desired, you can melt the Tbsp of cheese in the bottom of each shell while they are warming in the oven.  Round this dinner out with a salad of shredded iceberg lettuce, scallions, and tomatoes dressed with either salsa or pico de gallo.