1 onion, chopped
2 tomatoes, chopped
6 sprigs celery, chopped
2 cups water
2 tablespoons fat-free margarine
2 teaspoons chili powder
1 teaspoon dried basil
2 medium heads romaine lettuce, shredded
1 medium head iceberg lettuce, shredded
1 (16 ounce) can sliced ripe olives, drained
Place the onions and tomatoes in the large bowl with water, tomatoes, celery and celery, and 6 sprigs celery leaves. Mix well. Add the water and mix thoroughly.
Drain and reserve 2 tablespoons margarine, chili powder, basil and green onions. Add water to tomato mixture, stirring well. Continue mixing until no lumps remain.
Bring a large pot of water to a boil. Add vegetables and cook 1 minute. Reduce heat to low, cover and simmer 5 minutes.
Meanwhile, in a large bowl, mix together margarine, green onion mixture, lettuce, lettuce, and typical taco mayonnaise.
Saute vegetables in heated skillet or skillet over medium-high heat until tender. In a small bowl, stir together the onion mixture with lettuce and olives. In a large bowl, mix together the tomatoes, celery and tomatoes.
Spread 2 to 3 teaspoons of the tomato mixture into the bottoms of 2 lettuce leaves, filling about halfway. Repeat with remaining product. Top with remaining lettuce, tomato mixture and cheese.