Beef And Potato Tacos
Category: Ground Beef
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Serves/Makes: 4
Ready in: < 30 minutes
- 2 teaspoons canola oil
- 10 ounces potatoes, peeled and diced
- 1/2 cup water, divided
- 8 ounces extra lean ground beef
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 pinch freshly ground black pepper
- 8 taco shells
- 1 cup diced tomatoes
- 1 cup shredded lettuce
- 1 1/2 ounce shredded sharp Cheddar cheese
- 1/4 cup nonfat sour cream
- 1/2 cup chopped fresh cilantro
Heat the oil in a skillet over medium-high heat. Add the diced potatoes and stir quickly to coat in the oil. Cook without stirring for 5 minutes or until the bottoms of the potatoes are browned. Add half of the water to the skillet and bring to a boil. Reduce the heat to a simmer and cook, covered, for 2-3 minutes or until the potatoes are tender. Remove the cover and let the potatoes simmer for 1 additional minute. Add the ground beef, garlic, oregano, cumin, salt, and pepper to the skillet. Cook, stirring occasionally to break up the meat, for 4-5 minutes or until the beef is cooked. Add the remaining water to the skillet and bring to a boil for 2 minutes. Remove the pan from the heat. Heat the taco shells on high heat in the microwave for 45 seconds. Divide the beef filling, tomatoes, lettuce, cheese, sour cream, and cilantro between the taco shells. Serve the beef and potato tacos immediately.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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