| previous | next |
Title: Taco Compuesto
Categories: Diabetic Entree Meat Vegetable
Yield: 4 Servings
| 3/4 | lb | LEAN ground beef; |
| 1/2 | c | Onion; chopped |
| 2 | tb | Green chili peppers; diced canned |
| 1 | cl | Garlic; |
| 1 | ts | Chili powder; |
| 1 1/2 | c | Tomato; chopped |
| 3 | tb | Italian Salad dressing; reduced-calorie; |
| 1/2 | ts | Seasoned salt; yak!! |
| 8 | Taco shells; | |
| 1 | c | Lettuce; |
| 1 | c | Low-cal prosse cheese or; |
| Part-skim mozzarella cheese; shredded for either a mixture o | ||
| 1/2 | c | Taco sauce |
In a large skillet cook ground beef, chopped onions, green chili pepper; and minced garlic over medium heat till beef is brown. Drain off fat. Stir in chili powder.
In a mixing bowl combine chopped tomato, Italian salad dressing, and seasoned salt. ( Salt is Salt no matter what) Spoon beef mixture into taco shells. Top with tomato mixture, shredded lettuce, shredded cheese, and taco sauce. Makes 4 servings. Time 20 min.
Food Exchange per servings: 3 LEAN MEAT EXCHANGES + 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE + 1 1/2 FAT EXCHANGES
FROM THE BETTER HOMES AND GARDENS DIABETIC COOK BOOK
Brought to you and yours by Nancy O'brion and her Meal-Master
| previous | next |