Buffalo Tacos

Ingredients

• 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

Preparation

1. 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.
2. 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.