Beef And Potato Tacos (9 PTS) Recipe - Cooking Index
Beef And Potato Tacos (9 PTS) Recipe - Cooking Index
| 2 teaspoons | 10ml | Filling |
| 10 oz | 284g | Vegetable oil |
| 8 oz | 227g | Potatoes - pared and diced |
| 1 oz | 28g | Lean ground beef |
| 1/2 teaspoon | 2.5ml | Garlic clove - minced (large) |
| 1/2 teaspoon | 2.5ml | Dried oregano |
| 1/2 teaspoon | 2.5ml | Ground cumin |
| 1 | Salt | |
| 8 | Freshly ground black pepper tacos | |
| 1 cup | 237ml | Taco shells |
| 1 cup | 62g / 2.2oz | Tomatoes - diced |
| 1 1/2 oz | 42g | Shredded lettuce |
| 1/4 cup | 36g / 1.3oz | Sharp cheddar cheese - shredded |
| 1/2 cup | 118ml | Nonfat sour cream |
| Chopped cilantro |
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.
Per serving: 384.5 cals; 22.8g fat; 8.0g sat fat; 55mg chol;
28.9g carb; 3.4g fiber; 17.1g protein; 473mg sodium
Source:
Mr. Paul Newman's, Newman's Own Cookbook
Average rating:
8 (1 votes)
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