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Ingredients34 m servings 413 cals
Original recipe yields 8 servings (8 tacos)
- 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.
- Stir luncheon meat into the potato mixture; cook and stir until lightly browned, about 5 minutes. Stir in tomato sauce. Remove from heat.
- Heat tortillas in a toaster oven or conventional oven on warm setting until warmed, about 2 minutes.
- Place large spoonfuls of the potato mixture into warmed tortillas; season with salt and pepper.
Per Serving: 413 calories; 16.5 g fat; 53.2 g carbohydrates; 13.9 g protein; 32 mg cholesterol; 842 mg sodium. Full nutrition
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