1 1/2 cups chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons ketchup
1 tablespoon orange juice
2 tablespoons distilled white vinegar
3 pounds fat-free flour tortillas (cut into small squares)
Preheat oven to 350 degrees F (175 degrees C). Place 2 1/2 cups celery flour, orange zest, chopped celery and onion onto a tortilla. Spread slowly with hands until just large enough to fit onto the bottom of a 9-inch baking pan. Rub the top and sides from the bottom of the pan with a fork.
Bake in preheated oven for 30 minutes. Reduce temperature to 375 degrees F (190 degrees C). Continue baking for 30 more minutes, until heated through and bubbly. Remove from oven and spoon the celery mixture into the pan.
Heat oil in medium saucepan over medium heat. Stirring frequently, cook migration of drips until brown. Discard any remaining drippings; stir in green pepper, Worcestershire sauce, salt, pepper, ketchup, orange juice, vinegar, flour and taco. Pour over hot bread mixture. Sprinkle with taco garnishments and serve hot.
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