Beef and Potato Tacos - Atkins Diet Recipes

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Category : Meat

Recipe : Beef and Potato Tacos

Known as tacos de carne y papas in Mexico, this dish is surprisingly mild. If you
like, add your own heat the way the Mexicans do by topping the tacos with hot salsa.

Makes 4 servings

Filling:
2 teaspoons vegetable oil
10 ounces potatoes, pared and diced (1/2" dice)
8 ounces lean ground beef (10% or less fat)
1 large garlic clove, minced
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1/2 teaspoon salt
Pinch freshly ground black pepper

Tacos:
8 taco shells (3 ounces)
1 cup diced tomatoes
1 cup shredded iceberg lettuce
1 1/2 ounces sharp cheddar cheese, shredded
1/4 cup nonfat sour cream
1/2 cup chopped fresh cilantro

To prepare filling, in medium nonstick skillet, heat oil; add potatoes, tossing to
coat. Cook 5 minutes, until golden brown on bottom (do not stir). Add 1/4 cup
water; bring liquid to a boil. Reduce heat to low; simmer, covered, 2-3 minutes,
until potatoes are tender. Uncover; cook 1 minute longer.
Add beef, garlic, oregano, cumin, salt and pepper to potatoes; cook, stirring to
break up meat, 4-5 minutes, until beef is no longer pink. Add an additional 1/4
cup water; bring liquid to a boil. Remove from heat.
To prepare tacos, microwave taco shells on High (100% power), 45-60 seconds,
until warm. Divide filling, tomatoes, lettuce, cheese, sour cream and cilantro
evenly among warm taco shells.

EACH SERVING (2 TACOS) PROVIDES: 1/2 Fat, 1 Vegetable, 2 Proteins, 1 1/2
Breads, 30 Optional Calories

PER SERVING: 341 Calories, 17 g Total Fat, 6 g Saturated Fat, 46 mg Cholesterol,
542 mg Sodium, 31 g Total Carbohydrate, 3 g Dietary Fiber, 19 g Protein, 166 mg
Calcium