MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Spicy Buffalo Tacos
Categories: Beef, Game, Vegetables, Chilies, Breads
Yield: 14 Servings
1 lb Ground buffalo or lean
- ground beef
1/2 c Chopped onion
6 cl Garlic; minced
15 oz Can dark red kidney beans;
- rinsed, drained
15 oz Can black beans; rinsed,
- drained
2 c Coarse chopped kale leaves
15 oz Can tomato sauce
10 oz Can diced tomatoes w/green
- chilies; undrained
2 Fresh poblano chilies;
- seeded; chopped
2 tb Chili powder
1 tb Ground cumin
2 ts Dried oregano; crushed
1/4 ts Cayenne pepper
3 1/2 c Shredded romaine lettuce
14 (8") flour tortillas;
- warmed
14 tb Chopped tomatoes
7 tb Sliced green onions
7 tb Shredded cheddar cheese
In a large nonstick skillet cook buffalo, onion, and garlic over
medium-high heat until brown, using a wooden spoon to break up meat as
it cooks. Drain off fat. Spoon meat mixture into a 3-1/2- or 4-quart
slow cooker. Add beans, kale, tomato sauce, diced tomatoes, chile
peppers, chili powder, cumin, oregano, and cayenne pepper. Cover and
cook on low-heat setting for 6 to 8 hours or on high-heat setting for
3 to 4 hours.
Divide romaine among warmed flour tortillas. Top each with about 1/2
cup of the meat-bean mixture. Top with chopped tomatoes, green
onions, and cheese.
Yields: 14 tacos
Better Homes & Gardens | August 2016
MM Format by Dave Drum - 12 August 2016
Uncle Dirty Dave's Archives
MMMMM
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