Beef And Potato Tacos Recipe
Recipe Ingredients
--Filling--
2 tsp vegetable oil
10 oz potatoes, pared and diced
8 oz lean ground beef
1 large garlic clove, minced
1/2 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp salt
1 pinch freshly ground black pepper Tacos--
8 taco shells
1 cup tomatoes, diced
1 cup shredded lettuce
1 1/2 oz sharp cheddar cheese, shredded
1/4 cup nonfat sour cream
1/2 cup chopped cilantro
Recipe Preparation
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) provides: 1/2 fat, 1 veg, 2 pro, 1 1/2 bread, 30 cal.
Recipe by: Weight Watchers Magazine, March 1996
Converted by MM_Buster v2.0n.
Converted by MC_Buster.
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Servings: 4
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