Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------ADAPTED FROM YANKEE STADIUM,---------------------

-----------------POSTED BY: VALERIE WHITTLE----------------------

-------------------------SERVES: 4------------------------------
9 oz Lean ground beef 4 c Shredded iceberg lettuce
2 t Peanut oil 2 1/4 oz Shredded Cheddar cheese
1/2 c Chopped onion 2 oz Avocado, cut into 1/2" cubes
1/2 c Chopped red bell pepper 1/2 c Plain lowfat yogurt
1/2 t Ground cumin 1 ea Spray broiler rack with
1 c Salsa -nonstick cooking spray.
8 ea Taco shells (4 ounces) -Preheat broiler.

Broil beef on rack 4" from heat, 3 minutes. 2. Meanwhile, in nonstick
skillet, heat oil. Add onion and bell pepper; cook, stirring
frequently, 2 minutes. Add beef and cumin; cook 5-6 minutes,
breaking up pieces with wooden spoon, until meat is no longer pink.
Stir in 1/2 cup of the salsa; cook 5 minutes. Refrigerate 2 hours, or
until chilled. 3. To assemble salad, break 2 taco shells into each of
4 shallow bowls. Top each with 1 cup lettuce and 1/2 cup beef
mixture, then equal amounts of cheese and avocado. Divide remaining
1/2 cup salsa evenly among the salads; top each with 2 tablespoons
yogurt. Each serving provides: 1/4 M, 1 FA, 2 1/2 P, 3 V, 1 B Per
serving: 556 cal, 19 g pro, 30 g fat, 53 g car, 550 mg sod, 62 mg chol

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