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Potato Breakfast Tacos


"You can make this ahead. Either wrap the tacos the night before or reheat with tortillas the next morning. Taco sauce is good on them too!"
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34 m servings 413 cals
Original recipe yields 8 servings (8 tacos)

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  1. Heat oil in a large skillet over medium heat. Add garlic powder, onion powder, chili powder, ground cumin, and red pepper flakes; stir until mixed. Add potatoes; cook and stir until softened, about 12 minutes.
  2. Stir luncheon meat into the potato mixture; cook and stir until lightly browned, about 5 minutes. Stir in tomato sauce. Remove from heat.
  3. Heat tortillas in a toaster oven or conventional oven on warm setting until warmed, about 2 minutes.
  4. Place large spoonfuls of the potato mixture into warmed tortillas; season with salt and pepper.

Nutrition Facts

Per Serving: 413 calories; 16.5 g fat; 53.2 g carbohydrates; 13.9 g protein; 32 mg cholesterol; 842 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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This wasn't a pretty dish by any means but it was tasty. The only thing I recommend and something I will do next time is to use less tomato sauce. The amount called for in the recipe seemed to n...