Beef And Potato Tacos


Course : Potatoes
Serves: 4
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Ingredients:


--filling--

2 teaspoons canola oil

10 ounces potatoes -- pared and diced

8 ounces extra lean ground beef

1 large garlic clove -- minced

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon salt

1 teaspoon freshly ground black pepper

--tacos--

8 medium taco shells

1 cup tomatoes -- diced

1 cup shredded lettuce

1 1/2 ounces sharp cheddar cheese -- shredded

1/4 cup nonfat sour cream

1/2 cup chopped cilantro
 

Preparation / Directions:


To prepare filling, place medium nonstick skillet over medium-high heat 30 seconds. Add oil; heat 30 seconds more. Add potatoes, tossing to coat. cook until golden brown on bottom (do not stir), about 5 minutes. Add 1/4 cup water; bring to a boil. Reduce heat to low; simmer, covered, until potatoes are tender, 2-3 minutes. Uncover and cook 1 minute longer. Add beef, garlic, oregano, cumin, salt and pepper to potatoes; cook, stirring to break up meat, until beef is no longer pink, 4-5 minutes. Add 1/4 cup water; bring to a boil. Remove from heat. To prepare tacos, microwave taco shells on high until warm 45-60 seconds. Divide filling, tomatoes, lettuce, cheese, sour cream and cilantro evenly among warm taco shells. Serving (2 tacos)


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