Who doesn't like Tacos or Taco Salad? Try this recipe. If salt is a problem for you, you can limit the salt. These tacos get their flavor from the chili powder and the cumin. If you don't have any taco shells on hand, make your own. Don't let the long list of ingredients scare you. It goes together easily.

Easy Skillet Tacos
1 pound ground beef
1 small onion, chipped
1 teaspoon olive oil
1 tablespoon chili powder
1 1/2 teaspoon cumin
1 teaspoon or less of salt
8 ounce can tomato sauce
16 ounce can pinto beans, rinsed and drained
3/4 cup water
1/2 cup salsa
1 1/2 cups (6 ounces) shredded cheddar cheese
1 tablespoon fresh cilantro
Taco shells or flour tortillas, warmed
Toppings: shredded lettuce, diced tomatoes, salsa and sour cream

Cook ground beef in large skillet over medium-high heat. Stir until beef crumbles and is no longer pink. Drain well. Remove beef to bowl. Wipe skillet with paper towel. Saute onion in hot oil in same skillet over medium heat. Add chili powder, cumin, salt and the browned beef. Bring to a boil and cook 5 to 7 minutes, stirring occasionally. Stir in beans, tomato sauce, water and salsa. Mash pinto beans in skillet with fork, leaving some beans whole. Bring to a boil. Reduce heat and simmer, uncovered 8 to 10 minutes or until liquid is reduced. Top evenly with shredded cheese and cilantro. Cover. Turn off heat and let stand 5 minutes or until cheese melts.
Note: If you don't have the fresh cilantro, add 1 teaspoon of dried cilantro when adding ground beef. I have found that draining a 16 ounce can of diced tomatoes works well as a topping if I don't have fresh tomatoes.