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Wednesday, November 16 2016


1 - pound ground buffalo or lean ground beef
1/2 - cup chopped onion (1 medium)
6 - garlic, minced
1 - 15 ounce can dark red kidney beans, rinsed and drained
1 - 15 ounce can reduced-sodium black beans, rinsed and drained
2 - cups coarsely chopped kale leaves
1 - 15 ounce can tomato sauce
1 - 10 ounce can diced tomatoes with green chiles, undrained
2 - fresh poblano chile peppers, seeded and chopped*
2 - tablespoons chili powder
1 - tablespoon ground cumin
2 - teaspoons dried oregano, crushed
1/4 - teaspoon cayenne pepper
3 1/2 - cups shredded romaine lettuce
14 - 8 inches flour tortillas, warmed
14- tablespoons chopped tomatoes
7 - tablespoons sliced green onions
7 - tablespoons shredded reduced-fat 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.
From the Test Kitchen

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (Spicy Buffalo Tacos)
Per serving: 289 kcal cal., 7 g fat (2 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 16 mg chol., 659 mg sodium, 42 g carb., 5 g fiber, 3 g sugar, 16 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:03 am   |  Permalink   |  Email