Buffalo Tacos

Ingredients

• 1 teaspoon canola oil 
• 8 6-inch corn tortillas ()
• 3  garlic cloves minced
• 1 pound ground buffalo lean
• 0.5 teaspoon ground cumin 
• 0.3 teaspoon ground pepper red
• 1 cup iceberg lettuce chopped
• 2 ounces cheddar cheese shredded reduced-fat
• 0.3 cup cup heavy whipping cream sour reduced-fat
• 0.3 cup olives ripe sliced
• 1 cup onion chopped ( 1 small)
• 0.5 teaspoon oregano dried
• 0.5 teaspoon salt 
• 1 cup tomatoes chopped
• 0.3 cup tomato paste 
• 2 cups water 

Equipment

• frying pan

Directions

1. Heat oil in a large nonstick skillet over medium heat.
2. Add onion, garlic, and buffalo; cook 5 minutes or until buffalo is done, stirring to crumble.
3. Add tomato paste and next 4 ingredients (through pepper); stir well to combine. Stir in 2 cups water; bring to a boil. Reduce heat, and simmer 20 minutes or until thick.
4. Warm tortillas according to package directions. Spoon about 1/4 cup meat mixture onto each tortilla; top each tortilla with 2 tablespoons chopped tomato, 2 tablespoons lettuce, 1 tablespoon cheese, 1 1/2 teaspoons olives, and 1 1/2 teaspoons sour cream. Fold in half.