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Heat oil in a large, nonstick skillet set over medium-high heat. Crumble in ground beef; season with chili powder blend. Cook, stirring and breaking up beef, for 5 to 7 minutes or until browned. Stir in onion and pepper. Cook, stirring occasionally, for 3 to 5 minutes.
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Reduce heat to medium-low. Pour in soup and broth; bring to a simmer. Cook, stirring often, for 5 to 7 minutes until sauce is thickened. Remove from heat.
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Fill taco shells with shredded lettuce and some of the beef mixture. Garnish with cheddar, sour cream, tomatoes and green onions.