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1 lb Ground beef, lean 1 x Onion, medium
1 x Green pepper, large, chopped 8 oz Tomatoe 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 x Carrot, medium, shredded
1/4 c Parmesan cheese, grated
4 servings
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.
1 x Green pepper, large, chopped 8 oz Tomatoe 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 x Carrot, medium, shredded
1/4 c Parmesan cheese, grated
4 servings
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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