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