Crispy Ground Beef and Potato Tacos

• 1 pound ground beef
• 2 medium potatoes, diced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 8 taco shells
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add diced potatoes and cook until tender, about 10 minutes.
3. 3 Push potatoes to one side and add ground beef to the skillet, breaking it apart with a spatula. Cook until browned.
4. 4 Stir in chili powder, cumin, smoked paprika, garlic powder, salt, and pepper into the beef.
5. 5 Combine beef and potatoes, cooking for another 2-3 minutes.
6. 6 Spoon the beef and potato mixture into taco shells.
7. 7 Top with shredded cheese and cilantro.
8. 8 Serve with lime wedges on the side.

Equipment

• Large skillet
• Spatula
• Measuring spoons

Variations

• Add black beans for a heartier texture.
• Use ground turkey or chicken for a leaner option.

Substitutions

• Substitute taco shells with lettuce wraps for a low-carb option.
• Use Monterey Jack cheese instead of cheddar for a different flavor profile.

Pairings

• Pair with a cold Mexican lager or a refreshing agua fresca.
• A zesty lime margarita complements the savory flavors perfectly.

Nutrition

Tips

• For extra crispiness, lightly toast the taco shells in the oven before filling.
• Feel free to add diced tomatoes, onions, or avocado for extra flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to maintain crispiness.

Freezing: Freeze unassembled tacos in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Serve with a side of Mexican rice or a fresh avocado salsa.
• Pair with a tangy Mexican coleslaw for a refreshing crunch.

FAQ