• 1 lb. ground beef
• 1 Italian bread shell, 12 inch diameter
• 1-1/4 cups chunky style prepared salsa
• 6 ounces Monterey Jack cheese, or Mexican cheese blend, shredded
• 1/4 lb. canned diced mild green chilies, drained well
• 2 medium plum tomatoes, seeded and coarsely chopped
• 1/3 cup red onion, cut into slivers
• 2 Tbs. fresh cilantro, chopped

Preheat oven to 450°F. In large skillet, brown ground beef over medium heat 8-10 minutes or until no longer pink, breaking up into 3/4 inch crumbles. Pour off drippings. Season with salt to taste. Place bread shell on ungreased baking sheet. Spread salsa over shell; sprinkle with half of cheese. Top with beef, chiles, tomatoes, red onion and remaining cheese. Bake 11-13 minutes, or until cheese is melted. Sprinkle with cilantro and cut into wedges.

Per serving: calories 436, fat 27.0g, 55% calories from fat, cholesterol 79mg, protein 25.0g, carbohydrates 23.8g, fiber 2.2g, sugar 5.3g, sodium 770mg, diet points 11.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.2, Fruit: 0.0, Bread: 1.1, Lean meat: 3.0, Fat: 3.4, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Chianti, Pinot Noir, or Beaujolais.