Soft and Crunchy Tacos (Friday)

Makes 8 tacos

8 taco shells

8 fajita-size whole-wheat flour tortillas

1 cup shredded 50%-light cheddar cheese (divided)

1 pound lean ground beef

1 packet (1.25 ounces) reduced-sodium taco seasoning mix (or regular)

¾ cup water

1 cup shredded romaine

1 cup taco sauce

Prep time: 15 minutes. Cooking time: less than 15 minutes.

Preheat oven to 375 degrees.

Put taco shells on a baking sheet; spread tortillas on another baking sheet. Sprinkle each tortilla with 1 tablespoon cheese; set aside. Heat a large nonstick skillet over medium heat and add beef; cook 5 minutes or until no longer pink; drain. Stir in taco seasoning mix and water. Simmer, uncovered, stirring occasionally, 3 minutes or until slightly thickened.

Meanwhile, put baking sheets in oven; bake 3 minutes or until cheese melts. Center a taco shell in each flour tortilla and bring up sides of tortillas. Fill tacos with beef mixture, then romaine, remaining cheese and taco sauce. Serve immediately.

Per taco: 287 calories, 33g carbohydrate, 16g protein, 9g fat (3.5g saturated), 36mg cholesterol, 807mg sodium, 2g fiber. Calories from fat: 28%.