8 ounces ground beef (93% lean)
1 small russet potato peeled, diced (1 cup)
1 cup diced white onion
1 tablespoon ground cumin
1 tablespoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon salt
1 1/4 cups water
4 (7- to 8-inch) flour tortillas
Heat medium saucepan over medium heat until hot. Crumble ground beef into saucepan; cook 5 minutes or until brown, stirring occasionally. Drain; discard drippings.
Stir in potato, onion, cumin, chili powder, coriander and salt; cook and stir 1 minute. Add water; bring to a boil over medium-high heat. Reduce heat to medium-low or low; simmer 30 minutes or until potato is tender, stirring occasionally. Mash potato mixture slightly with potato masher.
Meanwhile, warm tortillas according to package directions. Serve beef mixture in tortillas.
Dawn learned her cooking skills from her mother, who had her own version of Tex-Mex picadillo. But Dawn Riesco’s attempts to recreate her mother’s version didn’t work. "I could never get it just like Mom’s," she says, "so I decided to make it different." She experimented with garlic and different kinds of chili powder, but it was coriander that ultimately brought the recipe together. "Everyone who tries my picadillo loves it," says Dawn, "plus, it’s so easy and versatile." Serve the tacos with low-fat shredded cheese, lettuce, tomatoes, green onions and/or sour cream.
PER SERVING: 240 calories, 7 g total fat (2 g saturated fat), 15.5 g protein, 29.5 g carbohydrate, 30 mg cholesterol, 570 mg sodium, 3 g fiber