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Spicy Buffalo Tacos

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  • Yields: 14 tacos
  • Prep: 30 mins
  • Slow Cook: 6 hrs to 8 hrs (low) or 3 to 4 hours (high)

Spicy Buffalo Tacos

Directions

  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.
  2. 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

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