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Low-Fat Taco Salad

4 9-to10-inch flour tortillas
6 ounces extra-lean ground beef
1/2 cup bottled taco sauce
1/2 teaspoon ground cumin
8 cups shredded romaine lettuce
1/4 cup shredded low fat cheddar cheese
2 cups coarsely chopped tomatoes
1 can (15 ounces) kidney beans, rinsed and drained
1 cup coarsely chopped green bell pepper
1/2 cup coarsely chopped red onion
1/4 cup nonfat sour cream

Heat oven to 350. Put two 1 1/2-quart ovenproof bowls upside down
on a cookie sheet and place a tortilla on each. Bake 14 to 16
minutes until lightly browned and crisp. Lift off bowls and let
cool on wire rack. Bake remaining tortillas. Meanwhile cook ground
beef in a medium-size skillet over medium heat 5 to 7 minutes,
breaking up meat with a spoon, until browned. Drain off any fat.
Add taco sauce and cumin and bring to a boil over medium-high heat.
Reduce heat to medium-low and simmer 5 to 7 minutes until thickened.

To assemble, put lettuce and tomatoes in tortilla "bowls." Spoon
in some meat mixture, then sprinkle with beans, bell pepper and
onion. Top with sour cream and Cheddar cheese.

Servings: 4


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