1 lb Ground beef, lean
1 medium Onion,
1 large Green pepper, chopped
8 oz Tomatoe sauce, no-salt
1 tbsp Vinegar
1 tsp Mustard, dry
1/2 tsp Pepper, red, crushed
1/2 tsp Basil, dried, crushed
1/4 tsp Garlic powder
1 tbsp Water
4 each Tortillas, 8-inch
4 cup Lettuce, shredded
12 each Tomatoes, cherry, halved
1 medium Carrot, medium, shredded
1/4 cup Parmesan cheese, grated
Directions
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
Servings: 4 servings
Dieter's Taco Salad Recipe brought to you by Recipe Ideas
Categories: Diabetic; Low-Fat/Cal; Salads; Mexican; Cheese
The History of Recipes
It is quite feasible to prove the history of recipes far back into antiquity, in truth as far into history as the Egypt of the Pharoahs, and quite possibly further than that. However, sadly, these early recipes were just very basic hieroglyphic instructions for meal preparation.
Closer to modern times, we find two interesting recipe books published in the fourteenth century - one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these books have no connection with the curry that is served today, but rather accounts of the types of food on the tables of the rich and powerful. By the arrival of the 20th century, cook books were starting to become popular mostly as a result of higher levels of literacy, people having more free time and being a little richer. |
We hope you enjoy this Dieter's Taco Salad recipe.
