Dieter's Taco Salad
Yield
4 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef, lean
|
|
| 1 | medium |
onions
|
|
| 1 | large |
green bell peppers
|
|
| 231.2 | ml/g |
tomato sauce
no salt |
|
| 15 | ml |
vinegar
|
|
| 5 | ml |
prepared mustard
dry |
|
| 2.5 | ml |
red pepper flakes
red, crushed |
|
| 2.5 | ml |
basil
dried, crushed |
*
|
| 1.3 | ml |
garlic powder
|
|
| 15 | ml |
water
|
|
| 4 | each |
flour tortillas
8-inch |
*
|
| 946 | ml |
lettuce
shredded |
|
| 12 | each |
cherry tomatoes
cherry, halved |
|
| 1 | medium |
carrots
|
|
| 59 | 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.
