| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Mexican |
Diabetic, Low-fat/cal, Salads, Mexican, Cheese |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef; lean |
| 1 |
md |
Onion, |
| 1 |
lg |
Green pepper, 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 |
md |
Carrot; medium, shredded |
| 1/4 |
c |
Parmesan cheese, grated |
INSTRUCTIONS
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. BETTER HOMES AND GARDENS
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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