If you’re bored with plain beef tacos, not in the mood for fish tacos and don’t really want chicken tacos again, consider this recipe that has beef and potatoes along with garlic, spices and all your favorite toppings.
The great thing about this recipe is the potatoes are cooked until they’re soft inside and crispy on the outside, giving them a wonderful texture to contrast with the juicy, succulent meat and the other taco fillings used. You can use any kind of potatoes, like russets, red potatoes or Yukon Gold.
It’s also your choice whether to use hard taco shells (for Tex-Mex style tacos) or soft tortillas (for Mexican style). If Taco Tuesday is a thing in your house, you’ll definitely want to add this recipe to your regular dinner rotation. And, if not, you might decide to start doing it or you can enjoy these beef and potato tacos anytime you want.
Why You’ll Love the Recipe
The unusual beef and potato tacos are flavorful, filling and hearty. They’re easy to make and they’re a real crowd-pleaser.
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How to Serve Them
Enjoy these hot with your favorite toppings – sliced avocado, salsa, guacamole, chopped chilies, or green onions can all be offered on the side.
Can You Make Them Ahead?
Yes, you can cook and season the potatoes and beef in advance and refrigerate them in separate containers. Later just reheat the potatoes and beef, warm the taco shells and assemble with the toppings.
Storage Instructions
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions
Swap the canola oil for olive oil or vegetable oil if you prefer. You can swap the beef for chicken, pork, turkey or a vegetarian option like tempeh or tofu.
Beef and Potato Tacos
Ingredients
- 10 ounces peeled chopped potatoes
- 2 teaspoons canola oil
- 1 minced garlic clove
- 8 ounces lean ground beef
- ½ cup water
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 8 taco shells
- ½ teaspoon salt
- Black pepper to taste
- 1 cup shredded iceberg lettuce
- 1 cup diced fresh tomatoes
- ¼ cup sour cream
- ½ cup chopped cilantro
- 1½ ounces shredded cheddar cheese
Instructions
- Heat the oil in a skillet and add the potatoes.
- Saute in the oil, stirring often, for 5 minutes or until browned on the bottoms.
- Add half the water and bring to a boil.
- Turn the heat down and simmer, covered, for a few minutes until the potatoes are cooked through.
- Take off the lid and simmer them for 1 minute more.
- Add the beef, garlic, cumin, oregano, salt, and black pepper.
- Cook for a few minutes until the beef is cooked through.
- Add the remaining water and boil for 2 minutes.
- Take the pan off the heat.
- Warm the taco shells in the microwave for 45 seconds.
- Divide the beef mixture between the warmed taco shells.
- Top with the lettuce, tomatoes, cheese, cilantro and sour cream, and serve immediately.
