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.
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
How to Make It
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.
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.
I thought this was delicious. I halved the recipe. The only thing I did different was add a 1/4 teaspoon of chili powder and some Greek Seasoning. I loved the taste of the Buffalo. I might start using it in more of my meat dishes since it's leaner and a little more flavorful than beef.
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