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Dieter's Taco Salad

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Submitted by keniston

YIELD

4 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

1 453.6
1 1
MEDIUM MEDIUM ONIONS
1 1
LARGE LARGE GREEN BELL PEPPERS
8 231.2
OUNCES ML/G TOMATO SAUCE
no salt
1 15
TABLESPOON ML VINEGAR
1 5
TEASPOON ML PREPARED MUSTARD
dry
½ 2.5
TEASPOON ML RED PEPPER FLAKES
red, crushed
½ 2.5
TEASPOON ML BASIL
dried, crushed *
¼ 1.3
TEASPOON ML GARLIC POWDER
1 15
TABLESPOON ML WATER
4 4
EACH EACH FLOUR TORTILLAS
8-inch *
4 946
CUPS ML LETTUCE
shredded
12 12
EACH EACH CHERRY TOMATOES
cherry, halved
1 1
MEDIUM MEDIUM CARROTS
¼ 59
CUP ML PARMESAN CHEESE
grated

Directions

Cook beef, onion, and ¼ 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 350℉ (180℃) oven for 10 minutes.

Spray 4 10-ounce casseroles with nonstick spray coating; press 1 tortilla into each.

Bake in a 350℉ (180℃) 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 713g (25.1 oz)
Amount per Serving
Calories 383 35% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 99mg 33%
Sodium 241mg 10%
Total Carbohydrate 9g 9%
Dietary Fiber 8g 32%
Sugars g
Protein 73g
Vitamin A 129% Vitamin C 155%
Calcium 16% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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