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Soft Tacos recipe

15 ounces lean ground beef
2 cups canned tomato puree
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon granulated sugar
1/4 teaspoon freshly ground black pepper
12 (6-inch) diameter flour tortillas
2 cups shredded iceberg lettuce
1 cup fresh tomatoes, chopped
1/2 cup green bell pepper, chopped
1/2 cup 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.

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

Makes 6 servings.