Mexican Tuna Salad

Ingredients
1 large can (12 ounces) tuna packed in water, drained, rinsed and
flaked
1 sweet red pepper, chopped
1/2 cup frozen corn kernels, thawed
2 green onions, chopped
1/3 cup medium-hot salsa
1/3 cup nonfat sour cream
1/4 teaspoon ground cumin
4 large (10-inch) flour tortillas
2 cups shredded lettuce

Directions
1. Preheat oven to 350 degrees F. Combine tuna, red pepper, corn and
green onions in a bowl. Combine salsa, sour cream and cumin in small
bowl. Gently stir salsa mixture into tuna.

2. Wrap flour tortillas in aluminum foil. Heat in 350 degree F oven for
10 minutes.

3. Coat outside of four 10-ounce custard cups with nonstick cooking
spray. Invert onto baking sheet.

4. Remove tortillas from oven. Increase oven temperature to 400 degrees
F. Place 1 tortilla at a time (keep remaining ones wrapped in foil) on
prepared custard cup, pressing gently to shape.

5. Bake tortillas in 400 degree F oven 10 minutes. Remove baked shells
to rack to cool completely.

6. Line tortilla cups with lettuce. Fill each shell with the tuna
mixture. Makes 4 servings.

__________________
*Wife to Rick since (14 years)*
~Mom to 2 boys Dakota 13 & Ryan 8~
__________________________________



~Month~Budget~Spent~
February~400.00~380.35
March~400.00~419.65
April~400.00~395.94
May~400.00~391.53
June~375.00~373.13
July~375.00~365.62
August~365.00~363.24
September~355.00~292.74
October~345.00~

This sounds wonderful and I have all the ingredients on hand. Thanks!!

Your Welcome.let me know how you liked it.

__________________
*Wife to Rick since (14 years)*
~Mom to 2 boys Dakota 13 & Ryan 8~
__________________________________



~Month~Budget~Spent~
February~400.00~380.35
March~400.00~419.65
April~400.00~395.94
May~400.00~391.53
June~375.00~373.13
July~375.00~365.62
August~365.00~363.24
September~355.00~292.74
October~345.00~