2 teaspoons olive oil
12-oz. bulk chorizo sausage (Mexican-style)*
1 cup finely chopped white onion
3 cups finely chopped peeled Yukon gold potatoes (about 1 lb.) (1/2 inch)
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
12 (6-inch) flour tortillas
1 1/4 cups chopped plum tomatoes
2 cups crumbled queso fresco (8 oz.)**
1 cup sliced green onions
1/4 cup sliced deveined seeded serrano chiles
1. Heat oven to 350ºF. Heat oil in large nonstick skillet over medium-high heat until hot. Crumble sausage into skillet; cook 3 to 5 minutes or until browned, stirring frequently. Remove sausage with slotted spoon; drain on paper towels. Reserve 2 teaspoons drippings in skillet; discard remaining drippings. Return sausage to skillet.
2. Add onion; cook 3 minutes or until softened, stirring occasionally. Add potatoes; stir in salt and pepper. Add water; cover. Reduce heat to medium; cook 6 to 8 minutes or until potatoes are fork tender. Uncover; cook an additional 3 to 5 minutes or until liquid has evaporated and flavors are blended. Keep warm over very low heat.
3. Meanwhile, wrap tortillas in foil; bake 10 to 12 minutes or until warm. Fill tortillas with chorizo mixture; top with tomatoes, cheese, green onions and chiles. Fold in half.
PER TACO: 235 calories, 11 g total fat (4.5 g saturated fat), 9.5 g protein, 24.5 g carbohydrate, 25 mg cholesterol, 615 mg sodium, 2.5 g fiber
TIPS *Chorizo is a spicy pork sausage used in Mexican and Spanish cooking. Mexican chorizo is made from ground fresh pork and spices. It's sold in links or bulk by the pound. If unavailable, substitute another highly seasoned sausage.
**Queso fresco is a mild, crumbly Mexican cheese. It can be found in the dairy section of Mexican markets or well-stocked grocery stores. If unavailable, substitute feta cheese.