Layered Taco Salad

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1/2 cup diced red onions

2 cloves garlic, minced

1 teaspoon olive oil

1 can (15 ounces) kidney or pinto beans, drained and rinsed

2 dashes of hot-pepper sauce

1/4 cup orange juice

8 corn tortillas

3 cups chilled chopped leaf lettuce

2 cups shredded cooked skinless chicken breasts

2 cups diced tomatoes

1 cup shredded low-fat monterey jack cheese

1/3 cup low-fat sour cream

2 tablespoons chopped fresh cilantro

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