If you want to add a little more substance to your tacos this week, think about trying out these Ground Beef & Potato Tacos. The diced potatoes give a great texture to the tacos and add some extra flavor. The idea comes from Picadillo Style tacos, but its by no means the fully authentic version. Rather this is my family’s preferred way to eat them.
I have included my recipe for taco seasoning at the bottom of this recipe. You can surely use a packet or your own special blend. The main components are cumin, granulated onion, chili powder and Mexican oregano. If you dont know, most oregano you find in the spice aisle is actually Mediterranean or Greek oregano. Which will also work ok, but I do prefer to use Mexican Oregano (just a slightly different plant) for my Mexican style meals.
Substitutes and Variations:
For this recipe I have specifically listed Yukon Gold Potatoes. This is because they are the right texture for crisping up in the oven and then maintaining that crisp when added to the meat mixture. You can use russet Potatoes if you prefer, just do not use a waxy potato like reds. I have also listed cojita cheese, but you can use cheddar, queso fresco or Monterey jack instead.
Suggestions for Sides:
These are some hearty tacos – they kind of have the side mixed right in. But if you want a full plate – cilantro lime rice is definitely a good side dish for this.
Tools that may make this recipe easier:
To have the most success with the potatoes, I really encourage you to use the baking rack over parchment paper method. Getting good air circulation is how you get even cooking on the potatoes.
Now Let’s Get Cookin’!
Ground Beef & Potato Tacos
Ingredients
- 15 Flour Tortillas fajita-sized
- 8 oz Sour Cream
- 1 cup Cheddar Cheese
- 3 lb Yukon Golden Potatoes cut into 1-onch cubes
- 2 tbsp Taco Seasoning
- Cooking Spray
- Taco Sauce or Salsa option
For the Beef
- 1½ lb Ground Beef
- 2 tbsp Taco Seasoning
- 2 tbsp Corn Starch
- 1 cup Beef Broth
Instructions
- Preheat the oven to 400degF.
- Sprinkle potatoes with two tablespoons of taco seasoning. Add the cooking rack to the baking sheet and cover with a piece of parchment. Add the potatoes in a single layer and spray with cooking spray. Once oven is preheated, bake potatoes for 30 minutes.
- In a mixing bowl, combine beef broth, cornstarch and two tablespoons of taco seasoning.
- In a large saute pan over medium high heat, add ground beef. Cook and crumble until no longer pink. Reduce heat to medium and add broth mixture. Let simmer (stirring occasionally for 20 minutes).
- Remove potatoes from the oven and transfer to the pan with meat mixture. Gently fold the potatoes into the meat mixture.
- In a small frying pan or grill pan over medium high heat, lightly toast each tortillas (about one minute on each side).
- Smear half of tortilla with sour cream. Sprinkle with cheese. Add portion of meat mixture. . Drizzle with salsa or hot sauce, if desired.
Notes
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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These look and sound amazing!