2 Tbsp chili powder, or Mexican seasoning
1/2 tsp ground cumin
1 tsp olive oil
1 small onion(s), chopped
2 medium garlic clove(s), minced
1/2 pound raw extra lean ground beef
8 oz canned tomato sauce
8 oz canned kidney beans, rinsed and drained
8 items Old El Paso (U.S.) Regular Taco Shell(s), or equivalent product (about 1/3 oz each)
4 Tbsp light sour cream
4 tsp cilantro, fresh, chopped
1 oz cooked extra lean ground beef
Toast chili powder and cumin in a medium skillet over medium heat until fragrant, about 30 seconds. Add oil to skillet and heat; add onion and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 3 minutes. Add beef and cook until cooked through, about 5 minutes. 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 teaspoon of cilantro. Yields 2 tacos per serving.
and you get 2 tacos so you don't feel deprived.