Four 9 ~ to 10 ~ inch flour tortillas
6 ounces extra ~ lean ground beef
½ cup bottled taco sauce
1/2 teaspoon ground cumin
8 cups shredded romaine lettuce
1/4 cup shredded cheddar cheese
2 cups coarsely chopped tomatoes
1 can { 15 ounces } kidney beans, rinsed and drained
1 cup coarsely chopped green bell pepper
1/2 cup coarsely chopped red onion
1/4 cup  sour cream
Directions:
Heat oven to 350°. Put two 1½ ~ quart ovenproof bowls, upside down on a cookie sheet and place a tortilla on each. Bake 14 to 16 minutes until lightly browned and crisp. Lift off bowls and let cool on wire rack. Bake remaining tortillas.
Meanwhile cook ground beef in a medium ~ size skillet over medium heat until done, about 5 to 7 minutes. Breaking up meat with a spoon, drain off any fat. Add taco sauce and cumin, bring to a boil over medium ~ high heat. Reduce heat to medium ~ low and simmer 5 to 7 minutes until thickened.
To assemble; put lettuce and tomatoes in tortilla "bowls." Spoon in some meat mixture, then sprinkle with beans, bell pepper and onion. Top with sour cream and Cheddar cheese.
Servings: 4

The Lighter Side;
Fat free flour tortillas
Ground turkey
Low fat cheddar cheese
No fat sour cream