Dieter's taco salad 2

Yield: 4 servings

Measure Ingredient
1 pounds Ground beef, lean
1 x Green pepper, large, chopped
1 tablespoon Vinegar
½ teaspoon Pepper, red, crushed
¼ teaspoon Garlic powder
4 xes Tortillas, 8-inch
12 xes Tomatoes, cherry, halved
¼ cup Parmesan cheese, grated
1 x Onion, medium
8 ounces Tomatoe sauce, no-salt
1 teaspoon Mustard, dry
½ teaspoon Basil, dried, crushed
1 tablespoon Water
4 cups Lettuce, shredded
1 x Carrot, medium, shredded

NUTRITION INFORMATION PER SERVING: 353 cal., 30g pro., 30g carbo., 13g fat 85mg chol., 201mg sodium. Cook beef, onion, and ¼ cup of green pepper till beef is brown; drain. Add next 7 ingredients. Bring to boil; reduce heat. Simmer 15 minutes. Warm foil-wrapped tortillas in a 350F oven for 10 minutes. Spray 4 10-ounce casseroles with nonstick spray coating; press 1 tortilla into each. Bake in a 350F oven for 15 minutes. divide lettuce among 4 plates. Place a tortilla on each plate. Spoon beef mixture into tortillas. Top with remaining green pepper, tomatoes, carrot, and cheese.

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