• 1/2 onion, chopped
• 1 clove garlic, crushed
• 11 ounces lean ground beef
• 1 Tbs. chili powder
• 3/4 tsp. dried oregano
• 1/2 tsp. ground cumin
• 1 cup salsa
• 8 taco shells
• 1/2 lb. shredded fat-free cheddar cheese
• 1/2 lb. garden salad
• 1/2 cup scallions, chopped
• 1/4 lb. black olives, sliced

Heat a heavy nonstick skillet over medium heat. Sauté onion, garlic and meat 5 minutes or until onion is softened. Stir in next 3 ingredients and sauté 10 minutes, stirring frequently until meat is browned. Discard excess drippings. Stir in half the salsa. Reduce heat to medium low and simmer 5 minutes. Remove from heat. Divide meat mixture among taco shells and arrange on a platter. Place remaining ingredients in separate bowls, allowing individuals to use toppings of their choice.

Per serving: calories 419, fat 17.0g, 36% calories from fat, cholesterol 33mg, protein 39.7g, carbohydrates 29.2g, fiber 4.9g, sugar 4.5g, sodium 1102mg, diet points 9.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.8, Fruit: 0.0, Bread: 1.1, Lean meat: 2.3, Fat: 1.7, Sugar: 0.0, Very lean meat protein: 2.0

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The recommended wine is: Chianti.