Taco Salad
Ingredients
1 pound lean ground beef
1 medium onion
1 large green pepper, chopped
8 oz. tomato 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 tortillas, 8-inch each
4 C. lettuce, shredded
12 cherry tomatoes, halved
1 medium carrot, shredded
1/4 C. parmesan cheese, grated
Cooking Instructions
Cook beef, onion, and 1/4 C. of green pepper until beef is brown; drain. Add next 7 ingredients. Bring to boil; reduce heat. Simmer 15 minutes. Warm foil wrapped tortillas at 350 degrees F. for 10 minutes. Spray four 10-oz. casseroles with nonstick spray coating; press 1 tortilla into each. Bake at 350 degrees F. 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, carrots and cheese.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)