Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        --filling--
   2      teaspoons     canola oil
  10      ounces        potatoes -- pared and diced
   8      ounces        extra lean ground beef
   1      large         garlic clove -- minced
     1/2  teaspoon      dried oregano
     1/2  teaspoon      ground cumin
     1/2  teaspoon      salt
   1      pinch         freshly ground black pepper
                        --tacos--
   8                    taco shells
   1      cup           tomatoes -- diced
   1      cup           shredded lettuce
   1 1/2  ounces        sharp cheddar cheese -- shredded
     1/4  cup           nonfat sour cream
     1/2  cup           chopped cilantro

Preparation:

To prepare filling, place medium nonstick skillet over medium-high heat 30 seconds. Add oil; heat 30 seconds more. Add potatoes, tossing to coat. cook until golden brown on bottom (do not stir), about 5 minutes. Add 1/4 cup water; bring to a boil. Reduce heat to low; simmer, covered, until potatoes are tender, 2-3 minutes. Uncover and cook 1 minute longer. Add beef, garlic, oregano, cumin, salt and pepper to potatoes; cook, stirring to break up meat, until beef is no longer pink, 4-5 minutes. Add 1/4 cup water; bring to a boil. Remove from heat. To prepare tacos, microwave taco shells on high until warm 45-60 seconds. Divide filling, tomatoes, lettuce, cheese, sour cream and cilantro evenly among warm taco shells. Serving (2 tacos)