Spicy Buffalo Tacos

By cmschnettler

Ingredients

• 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

Details

Servings 8
Preparation time 30mins
Cooking time 360mins

Preparation

Step 1

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.