Ingredients:

1½ lbs lean ground beef

2 tablespoons extra virgin olive oil

1 pouch onion soup mix

1½ tablespoon chili powder

1 teaspoon ground cumin

2 large garlic cloves, minced

1½ cups water

1 can (19 oz/540 ml) red kidney beans, rinsed and drained

1 can (19 oz/540 ml) black beans, rinsed and drained

1 red pepper, seeded and diced

1½ cups ready-made pasta sauce

8 large whole wheat tortillas

1 lb mixed lettuce

2 medium tomatoes, diced

3/4 cup grated Cheddar cheese

Instructions for Chili:

• In a large skillet, heat the olive oil over medium heat. Add ground beef and cook, breaking meat up with a wooden spoon, for about 7 to 10 minutes or until browned.
• Stir in the onion soup mix, chili powder, cumin, garlic, and diced red pepper. Cook for 2 minutes.
• Stir in the water, beans, and pasta sauce. Bring to boil over high heat. Reduce heat and simmer, covered, stirring occasionally, for 18 to 20 minutes.

Instructions for Tortilla Bowls:

• Preheat the oven to 350º F (180º C).
• Meanwhile, press each tortilla into individual metal or oven-proof bowls and bake for 15 minutes. Let cool for 5 minutes.

To Serve:

Place baked tortilla bowl on a serving plate, fill with mixed lettuce and diced tomatoes.

Top with chili and grated Cheddar cheese.

Makes 8 servings.