• Cooking Time:
  • Servings:
  • Preparation Time:


  • 2 Tbs. chili powder or Mexican seasoning
  • 1/2 tsp. ground cumin
  • 1 tsp. olive oil
  • 1 small onion, chopped
  • 2 medium garlic cloves, minced
  • 8 oz. uncooked lean ground beef
  • 8 oz. canned tomato sauce
  • 8 oz. canned kidney beans, rinsed and drained
  • 8 Old El Paso taco shells, or equivalent product
  • 4 Tbs. reduced fat sour cream
  • 4 tsp. cilantro


  • 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 min. Add beef and cook until cooked through, about 5 minutes. Add tomato sauce and beans; cook 5 minutes more or until heated through. Fill each taco shell with 1/4 cup of beef mixture, top each with 1/2 tsp. sour cream and 1/2 tsp. cilantro.
  • Serving Size: 2 Tacos = 6 points


Categories: Beef  Dinner  Lunch  Main Dish  Mexican  Weight Watchers 

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