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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Tacos have broad appeal, making them a good dish in which to try a new ingredient. Buffalo tastes like beef but has less saturated fat. It's available in many supermarkets-at the meat counter or in the frozen section. Substitute ground beef or turkey. Ingredients:
1 teaspoon canola oil |
1 cup chopped onion (about 1 small) |
3 garlic cloves, minced |
1 pound lean ground buffalo |
1/3 cup tomato paste |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
1/2 teaspoon ground cumin |
1/4 to 1/2 teaspoon ground red pepper |
2 cups water |
8 (6-inch) corn tortillas |
1 cup chopped tomato |
1 cup chopped iceberg lettuce |
1/2 cup (2 ounces) shredded reduced-fat cheddar cheese |
1/4 cup sliced ripe olives |
1/4 cup reduced-fat sour cream |
Directions:
1. Heat oil in a large nonstick skillet over medium heat. Add onion, garlic, and buffalo; cook 5 minutes or until buffalo is done, stirring to crumble. Add tomato paste and next 4 ingredients (through pepper); stir well to combine. Stir in 2 cups water; bring to a boil. Reduce heat, and simmer 20 minutes or until thick.
2. Warm tortillas according to package directions. Spoon about 1/4 cup meat mixture onto each tortilla; top each tortilla with 2 tablespoons chopped tomato, 2 tablespoons lettuce, 1 tablespoon cheese, 1 1/2 teaspoons olives, and 1 1/2 teaspoons sour cream. Fold in half.
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