Buffalo Tacos

Buffalo Tacos, Red Hot Salsa...

Yes it is corny... So awhile back Kroghetto had Buffalo meat on sale for $1.99 so we bought some. Weren't sure what we were going to do with it.

D made tacos. The filling was wet, and a bit of a meat paste. It was good. D didn't think they were anything special, and they weren't. We just never have tacos so I thought they rocked.

We had with Black Bean Salad.

Buffalo Tacos

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


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.


Yield: 4 servings (serving size: 2 tacos)

CALORIES 389 (30% from fat); FAT 12.8g (sat 5.2g,mono 4.1g,poly 1.7g); IRON 4.9mg; CHOLESTEROL 72mg; CALCIUM 255mg; CARBOHYDRATE 37.4g; SODIUM 686mg; PROTEIN 33.3g; FIBER 5.5g

Cooking Light, APRIL 2007