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

Source: Midwest Living


Ingredient Checklist


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

  • 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; 61 g total fat; 19 g saturated fat; 15 g polyunsaturated fat; 24 g monounsaturated fat; 103 mg cholesterol; 1644 mg sodium. 1161 mg potassium; 75 g carbohydrates; 9 g fiber; 2 g sugar; 38 g protein; 0 g trans fatty acid; 311 IU vitamin a; 19 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 10 mg niacin equivalents; 1 mg vitamin b6; 27 mcg folate; 2 mcg vitamin b12; 116 mg calcium; 5 mg iron;