Title: Dieter's Taco Salad
Categories: Salad Mexican
Yield: 4 Servings
| 1 | lb | Ground Beef, Lean |
| 1 | md | Onion |
| 1 | lg | Green Pepper, Chopped |
| 8 | oz | Tomato Sauce, No-Salt |
| 1 | tb | Vinegar |
| 1 | ts | Mustard, Dry |
| 1/2 | ts | Pepper, Red, Crushed |
| 1/2 | ts | Basil, Dried, Crushed |
| 1/4 | ts | Garlic Powder |
| 1 | tb | Water |
| 4 | x | Tortillas, 8-inch |
| 4 | c | Lettuce, Shredded |
| 12 | x | Tomatoes, Cherry, Halved |
| 1 | md | Carrot, Shredded |
| 1/4 | c | Parmesan Cheese, Grated |
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
until beef is brown; drain. Add next 7 ingredients. Bring to boil; reduce
heat. Simmer 15 minutes. Warm foil-wrapped tortillas in a 350øF oven for
10 minutes. Spray 4 10-ounce casseroles with nonstick spray coating; press
1 tortilla into each. Bake in a 350øF 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.