Prep: 10 minutes; Cook: 16 minutes. Stick with baked taco shells instead of fried. You'll avoid trans fat and cut way back on saturated fat and sodium.
2 teaspoons vegetable oil
1/2 cup chopped onions
12 ounces ground sirloin
1 cup salsa, divided
1 tablespoon chili powder, or more, to taste
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 (15-ounce) can pinto beans, drained
8 baked taco shells
1/4 cup preshredded reduced-fat 4-cheese Mexican-blend cheese
2 cups shredded Romaine lettuce
1/4 cup reduced-fat sour cream
How to Make It
In a large skillet, heat oil over medium-high heat. Add onion and cook until softened, about 3 minutes. Add ground sirloin and cook, stirring often with a spatula, until meat browns, about 10 minutes; drain excess fat. Stir in 1/2 cup salsa, chili powder, cumin, and pepper. Continue cooking until heated through.
Preheat oven or toaster oven to 350°. Put taco shells on a baking sheet and heat as per package directions.
Combine beans and remaining 1/2 cup salsa in a small saucepan. Cook over medium heat, stirring occasionally, until heated through, about 3 minutes. Keep warm.
To serve, arrange taco shells on platter. Place meat on a separate serving dish, and put the beans, cheese, lettuce, and sour cream in bowls. Let diners assemble their own tacos.