Difficulty: Easy - for beginners
2 tbsp chili powder or mexican seasoning
1/2 tsp ground cumin
1 tsp olive oil
1 small onion, chopped
2 med garlic cloves, minced
8 oz uncooked lean ground beef (with 7% fat)
8 oz canned tomato sauce
8 oz canned kidney beans, rinsed and drained
8 items old el paso regular taco shells or equivalent product (about 1/3 oz each)
4 tbsp reduced fat sour cream
4 tsp cilantro, fresh, chopped
Toast chili powder and cumin in a medium skillet over med high heat until fragrant, about 30 seconds. Add oil to skillet and heat; add onion and cook until tender, about 3 mins. Add garlic adn cook until fragrant, about 3 mins. Add beef and cook until coked thru, about 5 mins. Add tomato sauce and beans, cook 5 minutes more or until heated through.
to assemble, fill each taco shell with 1/4 cup of beef mixture; top each with 1/2 tablespoon of sour cream and 1/2 tsp of cilantro.
2 tacos per serving.