Beef & potato salad with smoky chipotle

Delight your taste buds with this flavorful beef and potato salad featuring a smoky chipotle dressing. Perfect blend of savory and spicy!

Ingredients:

• 2 cups tomatoes, chopped
• 1 cup avocado, peeled and chopped
• ½ cup snipped fresh cilantro
• 1/8 to 1/4 teaspoon crushed red pepper
• Nonstick cooking spray
• 1 cup chopped onion
• 6 cloves garlic, coarsely chopped
• ¾ cup 50% less sodium beef broth
• ⅓ cup no-salt-added tomato paste
• ¼ cup cider vinegar
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• ½ teaspoon ground chipotle chile pepper
• ½ teaspoon black pepper
• ¼ teaspoon salt
• 910g 93% lean or higher ground beef or turkey
• 16 (6 inch) white corn tortillas, warmed

Instructions:

1. Make Tomato-Avocado Pico de Gallo: Combine tomatoes, avocado, chopped cilantro, and optional crushed red pepper in a medium bowl. Set aside.
2. Prepare Chipotle Beef Tacos: Spray a 12-inch nonstick skillet with cooking spray and place over medium heat. Sauté onion and garlic for about 5 minutes until onion becomes tender, stirring occasionally. Transfer the onion mixture to a blender or food processor. Add the next eight ingredients up to salt. Blend or process until a smooth mixture forms.
3. Cook ground beef in the skillet over medium-high heat until it browns. Remove any excess fat. Mix in the onion mixture with the meat in the skillet. Cook and stir over medium heat until it starts to bubble. Lower the heat, cover, and simmer for 5 minutes, stirring occasionally.
4. Fill warm tortillas with the meat mixture and top with the Tomato-Avocado Pico de Gallo.

Summary:

• Calories: 1664 kcal
• Fat: 87 g
• Protein: 92 g
• Carbs: 139 g
• Potassium: 5159 mg
• Magnesium: 290 mg