Beef and Potato Tacos
2 teaspoons canola oil
10 ounces potatoes pared and diced
8 ounces extra lean ground beef
1 large garlic clove 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 tomatoes diced
1 cup shredded lettuce
1 1/2 ounces sharp cheddar cheese shredded
1/4 cup nonfat sour cream
1/2 cup 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
Serves 4 (2 tacos per person) - 8 pts.
Weight Watchers Magazine
Serving (2 tacos) provides: 1/2 fat, 1 veg, 2 pro, 1 1/2 bread, 30 cal.
Per serving: 368 Calories; 21g Fat (50% calories from fat); 18g Protein; 29g
Carbohydrate; 52mg Cholesterol; 471mg Sodium
Food Exchanges: 1 1/2 Starch/Bread; 2 Lean Meat; 1/2 Vegetable; 3 Fat