1 pound lean ground beef
1-1/2 cups chopped yellow onion
1-1/2 cups chopped green bell pepper
1 can (14.5 oz) no salt added stewed or diced tomatoes drained
1/2 cup golden raisins
2 teaspoons chili powder
1 teaspoon ground cumin
salt to taste (optional)
8 corn tortillas
1 teaspoon chili powder
1 ripe avocado, peeled, seeded, sliced
1/3 cup nonfat sour cream
Heat oven to 425 degrees. In medium skillet, brown ground beef, onion and bell pepper until beef is no longer pink, stirring occasionally. Pour off drippings. Stir remaining topping ingredients into beef mixture; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally.
Meanwhile, place tortillas on 2 large baking sheets; sprinkle lightly with 1 teaspoon chili powder. Bake in 425 degree oven 8 minutes or until crisp.
To serve, spoon 2/3 cup of beef mixture onto each tortilla. Top with equal amount of avocado; serve with sour cream. Makes 3 servings
Per serving: About 441 calories, 33 g protein, 51 g carbohydrates, 13 g fat, 68 mg cholesterol, 194 mg sodium.