Sauté first 3 ingredients in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes or until meat crumbles and is no longer pink. Stir in seasoning until blended; cook 1 minute.

Reduce heat to low; stir in tomato sauce, and cook, stirring often, 3 to 4 minutes or until thoroughly heated. Remove from heat, and stir in cilantro and lime juice.

Serve meat mixture in romaine lettuce leaves with desired toppings.

*2% reduced-fat shredded Cheddar or Monterey Jack cheese may be substituted.