Try out the meatless trend at home with these plant-based ground "beef" tacos. Of course, you could easily swap in any ground meat if that's more your style.

Colleen Weeden


Ingredient Checklist


Instructions Checklist
  • In an extra-large skillet heat 1 tablespoon oil over medium. Crumble in one 12- to 16-oz. pkg. plant-based "ground beef." Cook and stir until browned. Remove to a bowl. Heat 1 tablespoon oil in the skillet over medium-high. Add 1 cup chopped onion; 1 poblano pepper, seeded and chopped; and 2 cloves garlic, minced. Cook and stir 4 minutes or until poblano is charred. Add 1 1/2 cups diced russet potato, 1/2 tsp. salt, and 1/4 tsp. black pepper. Cook and stir 5 minutes or until potato is browned. Add 1 tsp. ground coriander and 1/2 tsp. ground cumin. Cook and stir 1 minute. Add 2 cups chopped tomatoes and 1/2 cup vegetable broth. Bring to boiling, scraping up browned bits; reduce heat. Simmer, uncovered, 5 minutes. Stir in "beef" to warm. Serve in corn tortillas with slivered almonds, chopped cilantro, and/or sliced green olives. Serves 6.


Nutrition Facts

369 calories; 17 g total fat; 2 g saturated fat; 4 g polyunsaturated fat; 3 g monounsaturated fat; 0 mg cholesterol; 543 mg sodium. 524 mg potassium; 41 g carbohydrates; 6 g fiber; 4 g sugar; 16 g protein; 0 g trans fatty acid; 645 IU vitamin a; 62 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 78 mg calcium; 2 mg iron;