Community Blog

Ingredients

• 1 pound extra-lean 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

• 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.

Nutrition Facts

2 tacos (calulated without cheese and sour cream): 334 calories, 11g fat (4g saturated fat), 65mg cholesterol, 722mg sodium, 33g carbohydrate (13g sugars, 6g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch.