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.
BETTER HOMES AND GARDENS