Buffalo Tacos

• 1 teaspoon canola oil
• 1 cup chopped onion (about 1 small)
• 3 garlic cloves, minced
• 1 pound lean ground buffalo
• 1/3 cup tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 to 1/2 teaspoon ground red pepper
• 2 cups water
• 8 (6-inch) corn tortillas
• 1 cup chopped tomato
• 1 cup chopped iceberg lettuce
• 1/2 cup (2 ounces) shredded reduced-fat cheddar cheese
• 1/4 cup sliced ripe olives
• 1/4 cup reduced-fat sour cream

1. Heat oil in a large nonstick skillet over medium heat. Add onion, garlic, and buffalo; cook 5 minutes or until buffalo is done, stirring to crumble. 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.
2. 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.

canola oil, onion, garlic, buffalo, tomato paste, salt, oregano, ground cumin, ground red pepper, water, corn tortillas, tomato, iceberg lettuce, cheddar cheese, olives, sour cream

Taken from www.myrecipes.com/recipe/buffalo-tacos (may not work)