 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
I was making tacos one night and noticed I was out of spicy taco sauce. Using a combination of spices and fat-free Catalina salad dressing saved our family taco night. âCheryl Plainte, Prudenville, Michigan Ingredients:
1 pound ground beef (95% lean) |
1 medium onion, chopped |
1 tablespoon chili powder |
1 teaspoon garlic powder |
1 teaspoon reduced-sodium beef bouillon granules |
1 teaspoon ground cumin |
1/4 teaspoon salt |
salad: |
3 cups torn romaine |
1 large tomato, seeded and chopped |
1 medium sweet orange pepper, chopped |
3 green onions, chopped |
8 taco shells, warmed |
1/2 cup fat-free catalina salad dressing |
shredded reduced-fat colby-monterey jack cheese and reduced-fat sour cream, optional |
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Stir in the chili powder, garlic powder, bouillon, cumin and salt; remove from the heat.
2. In a large bowl, combine the romaine, tomato, orange pepper and green onions. Spoon beef mixture into taco shells; top with salad mixture. Drizzle with dressing. Serve with cheese and sour cream if desired. Yield: 4 servings.
|
|