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| 3/4 x ca. 450 g | lean ground beef |
| 1/2 Tasse | Onion chopped |
| 2 Esslöffel | Green chili peppers; diced canned |
| 10 Milliliter | garlic |
| 1 Teelöffel | chilli powder |
| 1 1/2 Tasse | Tomato chopped |
| 3 Esslöffel | Italian Salad dressing; reduced-calorie; |
| 1/2 Teelöffel | Seasoned salt; yak!! |
| 8 | Taco shells; |
| 1 Tasse | Lettuce |
| 1 Tasse | Low-cal prosse cheese or; |
| | Part-skim mozzarella cheese; shredded for either a mixture of both |
| 1/2 Tasse | Taco sauce |
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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
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