Taco Compuestodiabetic, main dish, meats, vegetables 3/4 lb lean ground beef 1/2 cup onion; chopped 2 tablespoon green chili peppers; diced canned 1 centiliter garlic 1 teaspoon chili powder 1 1/2 cup tomato; chopped 3 tablespoon italian salad dressing; reduced-calorie; 1/2 teaspoon seasoned salt; yak!! 8 taco shells 1 cup lettuce 1 cup low-cal prosse cheese or 1 part-skim mozzarella cheese; shredded for either a mix 1/2 cup taco sauce In a large skillet cook ground beef, chopped onions, green chili pepper; and minced garlic over medium heat till beef is brown. Drain off fat. Stir in chili powder. In a mixing bowl combine chopped tomato, Italian salad dressing, and seasoned salt. ( Salt is Salt no matter what) Spoon beef mixture into taco shells. Top with tomato mixture, shredded lettuce, shredded cheese, and taco sauce. Makes 4 servings. Time 20 min. Food Exchange per servings: 3 LEAN MEAT EXCHANGES + 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE + 1 1/2 FAT EXCHANGES FROM THE BETTER HOMES AND GARDENS DIABETIC COOK BOOK Brought to you and yours by Nancy O'brion and her Meal-Master |
