Mexican Style Liver

In large skillet, cook bacon till crisp. Drain, reserving 3 tablespoons drippings in skillet. Crumble bacon; set aside. Cook onion and garlic in reserved drippings till onion is tender but not brown, about 5 minutes.

Combine flour, chili powder, and salt. Cut liver into thin strips; toss with flour mixture to coat. Add liver to onion in skillet and brown quickly on all sides.

Stir in crumbled bacon, undrained tomatoes and whole kernel corn. Simmer, covered, till mixture is heated through. Serve with tortillas or over hot cooked rice.