15 oz. lean ground beef
2 c. canned tomato puree
1/2 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. granulated sugar
1/4 tsp. freshly ground black pepper
12 flour tortillas (6" diameter)
2 c. iceberg lettuce, shredded
1 c. fresh tomatoes, chopped
1/2 c. green bell peppers, chopped
1/2 c. onion, chopped
1 c. cheddar cheese, shredded

Preheat broiler. Broil beef on broiler rack 4" from heat for 2 minutes; discard fat. In large nonstick skillet, crumble beef, stir in tomato puree, chili, garlic and onion powders, sugar and black pepper, and mix well. Cook over low heat 20 minutes, or until beef is cooked through and mixture thickens. Heat tortillas in microwave on defrost, or warm on nonstick griddle on medium heat for 2 minutes on each side.

To serve, place 1/4 cup meat mixture on each hot tortilla. Divide lettuce, tomatoes, bell peppers and onions evenly between tortillas. Fold tortillas over fillings and enclose. Serve salsa on the side.