Taco Salad Tacos

• 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

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.

extralean ground beef, onion, chili powder, garlic, ground cumin, salt, torn romaine, tomato, sweet orange pepper, green onions, taco, salad dressing, cheese

Taken from www.tasteofhome.com/recipes/taco-salad-tacos/ (may not work)