Ingredients
1 pound extra-lean ground beef (95% lean)1 medium onion, chopped1 tablespoon chili powder1 teaspoon garlic powder1 teaspoon reduced-sodium beef bouillon granules1 teaspoon ground cumin1/4 teaspoon saltSALAD:3 cups torn romaine1 large tomato, seeded and chopped1 medium sweet orange pepper, chopped3 green onions, chopped8 taco shells, warmed1/2 cup fat-free Catalina salad dressingShredded reduced-fat Colby-Monterey Jack cheese and reduced-fat sour cream, optional
Preparation
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.
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.
