4 oz. cooked ground beef, crumbled and chilled
2 oz. drained canned red kidney beans
1 very ripe med. tomato, diced
3 tbsp. lemon juice
2 tbsp. diced onion
2 tsp. olive oil
1/8 tsp. each salt, chili powder and ground cumin
1-2 drops hot sauce
4 iceberg lettuce leaves
1 oz. cheddar cheese, shredded
2 taco shells, broken into pieces
1/4 c. light sour cream

In 1-quart bowl combine all ingredients except lettuce leaves, cheese and taco shells; cover and refrigerate until ready to serve (at least 30 minutes).

Chill 2 bowls. Line each chilled bowl with 2 lettuce leaves; spoon equal amount of beef mixture over each portion of lettuce, then sprinkle each with 1/2 ounce cheese. Surround each portion with half of the taco shell pieces and top with 2 tablespoons light sour cream. Yield 2 servings.