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.

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
• 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.