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 inch diameter)
2 c. shredded iceberg lettuce
1 c. fresh tomatoes, chopped
1/2 c. green bell pepper, chopped
1/2 c. onion, chopped

Preheat broiler. Broil beef on broiler rack 4 inches from heat, 2 minutes; discard fat. In large nonstick skillet, crumble beef; stir in tomato puree, chili, garlic and onion powders, sugar and black pepper; mix well. Cook over low heat, 20 minutes, or until beef is cooked through and mixture thickens. Heat tortillas, one at a time, in a medium nonstick skillet over medium heat, 2 minutes on each side. To serve, place 1/4 cup meat mixture on each hot tortilla. Divide lettuce, tomatoes, bell pepper and onions evenly among tortillas. Fold tortillas over filling to enclose. Makes 6 servings.

Each serving (2 tacos) provides: 2 P, 2 V, 2 B. Per serving: 346 calories, 20 g. pro, 15 g. fat, 36 g car, 663 mg sod, 49 mg chol.