Heat a large saute pan to medium-high; swirl in the tablespoon of olive oil. Saute the onions and mix in the ground meats. Cook until lightly browned. Tilt the pan and scoop out any accumulated fat (or take a bunch of paper towels and let them soak it up. Discard the fat.
Mix the dry ingredients in a small bowl. Sprinkle the mixed spices onto the cooked meat. Pour in the chili beans and Ro-Tel. Heat for about 10 more minutes and your taco filling is ready.
Fill heated tortillas with taco filling and desired taco fixings.
Notes
For best results, use ground meat that is about 93% fat free. Any leaner & it might be too dry.
WW Points were calculated using 93% ground beef and 95% ground turkey.
Note that this recipe is only Dairy-Free if you do not add cheese.
Chili beans are nice to use because they're spiced and in a light sauce. Drain the sauce slightly, but don't rinse. You can sub kidney beans or black beans if you'd like.
If you don't have access to Ro-Tel (found in the canned tomatoes aisle), sub canned chopped tomatoes and canned chopped chiles).
You can use flour or corn tortillas. Heat according to package directions. Mom liked to heat the corn tortillas by frying them in a little bit of hot oil. If you're making this as a gluten free recipe, be sure to use gluten-free corn tortillas and make sure that the chili beans are GF too (or use alternative beans).