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Dieter's Taco Salad

 

34

Yield

4

servings

Prep

20

min

Cook

40

min

Ready

60

min

Trans-fat Free, High Fiber
 

Ingredients

1 pound ground beef, lean
1 medium onions
1 large green bell peppers
8 ounces tomato sauce
no salt
1 tablespoon vinegar
1 teaspoon prepared mustard
dry
½ teaspoon red pepper flakes
red, crushed
*
½ teaspoon basil
dried, crushed
*
¼ teaspoon garlic powder
*
1 tablespoon water
4 each flour tortillas
8-inch
*
4 cups lettuce
shredded
12 each cherry tomatoes
cherry, halved
1 medium carrots
¼ cup 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

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Comments

Nutrition Facts

Serving Size 713g (25.1 oz)
Amount per Serving
Calories 38335% of calories 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?

 

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