1 pound lean ground beef (90% lean)
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1/3 cup reduced-fat mayonnaise
1/3 cup reduced-fat sour cream
1 tablespoon finely chopped onion
1 cup reduced-fat biscuit/baking mix
1/4 cup cold water
1 small tomato, sliced

Directions

In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Remove from the heat; stir in the cheese, mayonnaise, sour cream and onion.

Salsa of your choice, optional
1 cup shredded lettuce
1 package taco shells, soft or hard
1/2 cup sliced black olives
1 cup shredded cheddar cheese
sour cream ( optional)
14 oz package tilapia fish tenders

Prepare fish tenders according to package instructions. Cut fully cooked fish tenders into bite size pieces and place into taco shells. Add salsa, cheese, lettuce and olives.

Makes 6 tacos.

Nutritional Tip---Seek out whole wheat or whole grain taco shells for added nutrients and a rich, healthy flavor.

1 pound lean ground beef
1 can (16-ounces) refried beans
1 cup salsa
2 cups shredded iceberg lettuce
2 large tomatoes, chopped
1 cup (4-ounces) shredded Cheddar cheese
1/2 cup sour cream

In a large nonstick skillet, cook the beef over medium-high heat for 6 to 7 minutes, or until browned, stirring frequently; drain off excess liquid.

Stir in the refried beans and salsa, breaking up the mixture with the back
of a spoon. Bring to a boil, reduce the heat to low, and simmer for 5 minutes, or until well combined and heated through, stirring frequently.

1 pound lean ground beef
1/2 cup chopped onion
1 bottle (8 ounces) Ortega Taco Sauce
3/4 cup water
1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles
1 packet (1.25 ounces) Ortega 40% Less Sodium Taco Seasoning Mix
1 package (12-count) Ortega Whole Grain Corn Taco shells, broken, divided
2 cups (8 ounces) shredded cheddar cheese, divided
Chopped tomatoes, chopped green bell pepper, sour cream

Preheat oven to 375 degrees. Grease 11-by-7-inch baking dish.