TACO SALAD

1 lb lean, ground turkey or chicken

1 medium onion

1 large green pepper; chopped

1 (8 oz.) can tomato sauce; no salt added

1 tablespoon vinegar

1 teaspoon dry mustard

1/2 teaspoon red pepper; crushed

1/2 teaspoon dried basil; crushed

1/4 teaspoon garlic powder

1 tablespoon water

4 (8-inch) tortillas

4 cups lettuce; shredded

12 cherry tomatoes; halved

1 medium carrot; shredded

1/4 cup Parmesan cheese; grated

1. Cook turkey or chicken, onion and 1/4 cup of green pepper until turkey or chicken is brown; drain if needed.

2. Add tomato sauce, vinegar, dry mustard, red pepper, basil, garlic powder and water. Bring to a boil; reduce heat. Simmer 15 minutes.

3. Warm foil-wrapped tortillas in a 350 degree oven for 10 minutes.

4. Spray a 4 10-ounce casserole dishes with non-stick cooking spray; press 1 tortilla into each. Bake for 15 minutes.

5. Divide lettuce among 4 plates. Place a tortilla on each plate. Spoon turkey or chicken mixture into tortillas. Top with remaining green pepper, tomatoes, carrot and cheese.

Yields 4 servings

CALORIES: 353; PROTEIN: 30g; FAT: 13g; CARBS: 30g; SODIUM: 201mg; CHOL: 85mg.

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