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Dieter's Taco Salad

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Ground beef, lean

  2. 1 lb 454g / 16oz Green pepper - chopped (large)

  3. 1 tablespoon 15ml Vinegar

  4. 1/2 teaspoon 2 1/2ml Red pepper - crushed

  5. 1/4 teaspoon 1 1/3ml Garlic powder

  6. Tortillas, 8-inch

  7. Tomatoes, cherry - halved

  8. 1/4 cup 36g / 1 1/3oz Parmesan cheese - grated

  9. Onion - medium

  10. 8 oz 227g Tomato sauce - no-salt

  11. 1 teaspoon 5ml Mustard - dry

  12. 1/2 teaspoon 2 1/2ml Basil, dried - crushed

  13. 1 tablespoon 15ml Water

  14. 4 cups 948ml Lettuce - shredded

  15. 1 cup 110g / 3.9oz Carrot - shredded (medium)

Instructions Jump to Ingredients ↑

  1. Cook beef, onion, and 1/4 cup of green pepper until beef is brown; drain.

  2. Add next 7 ingredients. Bring to boil; reduce heat. Simmer 15 minutes. Warm foil-wrapped tortillas in a 350F oven for 10 minutes.

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

  4. Bake in a 350F oven for 15 minutes. divide lettuce among 4 plates.

  5. Place a tortilla on each plate. Spoon beef mixture into tortillas.

  6. Top with remaining green pepper, tomatoes, carrot, and cheese

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