Classic chorizo-potato tacos get a nutrition boost from hearty chopped collard greens in this weeknight-easy recipe.

Source: Midwest Living

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Brie Passano

Recipe Summary

hands-on:
15 mins
total:
30 mins
Servings:
4
Yield:
16 tacos
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim center veins from collard greens; chop leaves (3 cups).

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  • In a very large skillet, heat vegetable oil over medium-high heat. Add hash brown potatoes. Cook until golden, turning every 4 minutes, about 12 minutes total. Remove from skillet.

  • Add chorizo sausage to skillet. Cook over medium heat, breaking up large pieces, until browned and crispy, about 10 minutes. Stir in collard greens; cook until softened. Return hash browns to skillet; heat through.

  • Spoon sausage mixture into warm corn tortillas. Add desired toppers.

Nutrition Facts

992 calories; total fat 61g; saturated fat 19g; polyunsaturated fat 15g; monounsaturated fat 24g; cholesterol 103mg; sodium 1644mg; potassium 1161mg; carbohydrates 75g; fiber 9g; sugar 2g; protein 38g; trans fatty acidg; vitamin a 311IU; vitamin c 19mg; thiamin 1mg; riboflavinmg; niacin equivalents 10mg; vitamin b6 1mg; folate 27mcg; vitamin b12 2mcg; calcium 116mg; iron 5mg.

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