Which food has less impact on blood sugar?

FILLING: WATER, BEEF, PINTO BEANS, CHEESE SAUCE MIX (WHEY MODIFIED FOOD STARCH, CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES], SALT, WHEY PROTEIN CONCENTRATE, LESS THAN 2% OF BUTTER MILK SOLIDS, SODIUM PHOSPHATE, CREAM, LACTIC ACID, YELLOW 5, YELLOW 6), TOMATO PASTE, CEREAL (DEGERMED YELLOW CORN FLOUR, BLEACHED WHEAT FLOUR ENRICHED [NIACIN, REDUCED IRON, THIAMINE, MONONITRATE RIBOFLAVIN, FOLIC ACID], RICE, OAT FLOURS), TEXTURED VEGETABLE PROTEIN (SOY FLOUR, CARAMEL COLOR, ZINC OXIDE, FERROUS SULFATE, NIACINAMIDE, CALCIUM PANTOTHENATE, PYRIDOXINE HYDROCHLORIDE, RIBOFLAVIN, THIAMINE MONONITRATE, VITAMIN A PALMITATE, VITAMIN B12), DEHYDRATED ONION, CHILI PEPPER, SALT, CORN FLOUR (STONEGROUND CORN MASA FLOUR, TRACE OF LIME), SPICE, GARLIC POWDER, JALAPEO PUREE (JALAPEO PEPPERS, WATER, CITRIC ACID), PAPRIKA, CRUSHED RED PEPPER, OREGANO, TORTILLA: ENRICHED FLOUR (BLEACHED WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, VEGETABLE OIL (SOYBEAN, CANOLA AND/OR CORN OIL), BAKING POWDER (SODIUM BICARBONATE, CORN STARCH, SODIUM ALUMINUM SULFATE, CALCIUM SULFATE, MONOCALCIUM PHOSPHATE), SALT, GUAR GUM, DOUGH CONDITIONER (SODIUM METABISULFITE, CORN STARCH, MICROCRYSTALLINE CELLULOSE, DICALCIUM PHOSPHATE)