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Taco Salad by www.country-cooking.com
1 pound Ground beef -- lean
Onion -- medium
Green pepper, large -- chopped
8 ounces Tomato sauce -- no-salt
1 tablespoon Vinegar
1 teaspoon Mustard -- dry
1/2 teaspoon Pepper, red -- crushed
1/2 teaspoon Basil, dried -- crushed
1/4 teaspoon Garlic powder
1 tablespoon Water
Tortillas -- 8-inch
4 cups Lettuce -- shredded
Tomatoes, cherry -- halved
Carrot, medium -- shredded
1/4 cup Parmesan cheese -- grated
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.
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