Title: Dieter's Taco Salad 2
Categories: Diet Salad Mexican
Yield: 4 Servings
| 1 | lb | Ground beef, lean |
| | | Green pepper, large, chopped |
| 1 | tb | Vinegar |
| 1/2 | ts | Pepper, red, crushed |
| 1/4 | ts | Garlic powder |
| 4 | x | Tortillas, 8-inch |
| 12 | x | Tomatoes, cherry, halved |
| 1/4 | c | Parmesan cheese, grated |
| | | Onion, medium |
| 8 | oz | Tomatoe sauce, no-salt |
| 1 | ts | Mustard, dry |
| 1/2 | ts | Basil, dried, crushed |
| 1 | tb | Water |
| 4 | c | Lettuce, shredded |
| | | Carrot, medium, shredded |
NUTRITION INFORMATION PER SERVING: 353 cal., 30g pro., 30g carbo., 13g fat
85mg chol., 201mg sodium. Cook beef, onion, and 1/4 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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