TACO POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F.
- Put the potatoes in a large bowl, drizzle with the olive oil and sprinkle with the taco seasoning. Toss to coat thoroughly.
- Pour out onto 2 baking sheets and roast until sizzly and somewhat crisp, shaking the pans as you go, 35 to 40 minutes.
MEXICAN TACO POTATO BAKE
This is a relatively easy recipe and my family likes it. Sometimes I'm too lazy to put together all the fixings for tacos and the family finds this to be the next best thing. If you're like me, you have run out of interesting things to do with ground beef, this was one of my brainstorms. It's a hard recipe to screw up, if you like green peppers throw some in whatever veggies you feel work. I always serve it with sour cream, salsa and hot sauce on the side. Enjoy! ** Note: The amount of hashbrowns is an estimate, I always just "eyeball it" if the mixture seems too saucy add more hashbrowns.
Provided by Tara0503
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Brown the ground beef in large skillet.
- Add 1 cup water and taco seasoning to beef and let simmer until all liquid is evaporated.
- While meat is simmering, in a medium saucepan add oil onions and garlic. Cook until onions are somewhat tender. Add the cheddar cheese soup and the milk.
- Stir until smooth.
- Once the meat and sauce are cooked add both to a large bowl with the bagged hashbrowns. Mix ingredients well. If mixture seems dry add a little more milk.
- Add mixture to a greased 9x13 baking dish, cover with aluminum foil and place in 375 degree oven. Bake for 45 minutes. Take the foil off and sprinkle with cheese. Place back in oven for 15-20 minutes more until cheese is melted and nicely browned. Serve with sour cream, salsa and hot sauce.
Nutrition Facts : Calories 887.8, Fat 50.6, SaturatedFat 15.7, Cholesterol 93.5, Sodium 1532.8, Carbohydrate 77.6, Fiber 7.1, Sugar 4.3, Protein 30.4
CHORIZO-POTATO TACOS
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Put the potatoes in a microwave-safe bowl, add 1/2 cup water and season with salt. Cover with plastic wrap and microwave 5 minutes.
- Meanwhile, heat the vegetable oil in a medium skillet over high heat, then add the squash and cook until browned but still crisp, 3 to 4 minutes. Season with salt and pepper and transfer to a bowl. Add the sausage to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes. Add the potatoes and cooking water and cook, tossing, until the potatoes are browned and the sausage is cooked through, 5 to 6 more minutes. Season with salt.
- Combine the tomatoes, scallion, jalapeno and cilantro in a bowl and season with salt. Warm the tortillas in a dry skillet or wrap in a damp towel and warm in the microwave, about 1 minute. Fill with the squash and chorizo mixture and sprinkle with the cheese and salsa. Top with sour cream and/or guacamole, if desired.
Nutrition Facts : Calories 475, Fat 32 grams, SaturatedFat 10 grams, Cholesterol 58 milligrams, Sodium 855 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Protein 19 grams
MEXICAN POTATOES
Spicy fried potatoes with soured cream for dipping, great as part of a Tex-Mex meal
Provided by Good Food team
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 9
Steps:
- Boil the potatoes for 5 mins. Meanwhile, heat the oil in a frying pan and gently fry the onion for 8 mins. Add the garlic and spices, then fry for 2 mins more.
- Drain the potatoes and tip into the onion mix. Turn up the heat and shake the potatoes around so that they are all covered. Cook for 10 mins more until tender, then serve with soured cream, sprinkled with a little cayenne.
Nutrition Facts : Calories 195 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.06 milligram of sodium
BEEF AND POTATO TACOS
These tacos are one of the most popular recipes on my blog. We made these by the hundreds for large dinners when I was in grade school. I can assure you that these are no ordinary taco. These are FRIED beef and potato tacos. After they're cooked, you have to throw on some cheddar cheese and let it melt into the taco meat. Very cheesilicious. Just in case you're wondering, they're fattening -- and oh-so-good!
Provided by Cooking Ventures
Categories Meat
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Peel and very finely dice the potatoes. Russet potatoes (Idaho potatoes) can be used but are not recommended because they fall apart too easily. Put the diced potatoes in cold tap water to keep them from browning while you prepare the other ingredients.
- Add 1 TBSP of oil to a large skillet over medium heat. When the oil is hot, add the onions and cook for 2 to 3 minutes. Add the garlic and cook one minute longer. Add the ground beef and break up the meat into small chunks. Add 1 tsp kosher salt (or ½ tsp table salt) and ½ tsp of black pepper. Brown the ground beef then drain. Using a potato masher, smash the ground beef into a very fine crumb. Drain and discard the water from the potatoes. Reduce the heat to medium-low and add the drained potatoes to the ground beef. Add ½ tsp kosher salt (1/4 tsp table salt), ¼ tsp black pepper, and 1 TBSP dried oregano. To bring out the flavor of the oregano, rub it between your fingers before adding it to the beef/potato mixture. Stir to combine. Add 2 TBSP of water to the beef mixture, cover, and very gently simmer for 15 minutes. After 15 minutes, taste the meat mixture. The potatoes may not yet be fully cooked but you may need to adjust the seasoning. At this point, I normally add another ½ TBSP of oregano and little bit more salt and pepper. The meat mixture needs to be a little on the salty side and have a robust taste of oregano or the flavors will be very muted after frying the tacos. If the meat is sticking to the skillet or the mixture seems a little dry, add another tablespoon of water. Cover and continue to gently simmer for 5 minutes longer. Uncover, stir, remove from the heat, and allow to cool for a few minutes.
- I, personally, like these tacos in taco-size flour tortillas. My mother prefers them in fajita-size tortillas, which are smaller. Before filling the tacos, you need to warm the tortillas enough to make them pliable. I normally brush 5 tortillas on one side very lightly with water then place them in a stack on a clean kitchen towel then wrap the towel around the tortillas. Microwave the tortillas for 25 seconds (about 5 seconds per tortilla). This does not cook the tortillas or make them tough but provides enough heat for them to become pliable. You should adjust the cooking time for your own microwave. You can also do this in the oven (but it's a lot easier in the microwave).
- Place a warm tortilla in the palm of your hand and put a couple of spoonfuls of the meat mixture in the center of the tortilla. The tortilla should be comfortably full of meat but not overly full or you will not be able to close it properly. Be sure to re-cover the other tortillas with the kitchen towel so they stay warm. If you are using a taco-size tortilla, you will need 3 to 4 spoonfuls of the meat mixture per tortilla. Gently fold the tortilla into a half-moon shape and pin the edges with toothpicks. Place the filled tacos in a single layer on a sheet pan as you prepare them. When you run out of warm tortillas, you will need to heat more in the microwave (I always do 5 at-a-time so they stay warm).
- At this point, the tacos can be frozen and fried at a later date. Simple put a single-layer of tacos on a sheet pan and freeze for about 1 hour. I cover each taco in plastic wrap then place the tacos in a freezer bag. Before frying, defrost them in microwave (about 15 seconds per taco) or allow them to defrost in the refrigerator overnight.
- Heat several cups of oil (I prefer peanut oil) in a Dutch oven or electric fryer. The oil will need to be about 2 to 3 inches deep. Heat the oil to 350°F Depending on the size of your fryer, you should be able to get 2 to 3 tacos in the fryer at one time. You should not remove the toothpicks prior to frying. When frying, do not overlap the tacos. When they have browned on one side, flip them over and brown the other. It should only take a few minutes to brown both sides. When the tacos are deep brown, drain them upside-down on a rack to allow excess oil to drip out.
- After they have drained for a minute or two, carefully pull out the toothpicks (I use my fingers but needle-nose pliers do a good job for people with sensitive fingers). Fill the tacos with your choice of toppings.
- *Some brands of flour tortillas are thicker than others. Thicker tortillas work particularly well in this recipe. Thinner tortillas break apart too easily when eating them.
More about "mexican potato tacos food"
CRISPY POTATO TACOS (TACOS DE PAPA) - THE ANTHONY KITCHEN
From theanthonykitchen.com
4.9/5 (12)Total Time 35 minsCategory Appetizer, Finger Food, Main CourseCalories 580 per serving
- Peel the potatoes, halve them lengthwise, and cut them into 1" slices. Add them to a pot and cover with water. Place over high heat and bring to a boil. Boil for about 10-15 minutes, until fork-tender, reducing heat as necessary to prevent boiling over. Drain well and transfer to a mixing bowl.
- Add all of the spices and mash the potatoes. Gently mix in the cheese and cilantro if using. Set aside.
- Wrap a stack of 5 tortillas in damp paper towels and microwave for about 30-45 seconds, just until they are soft and pliable.
- Add about 2 tablespoons of filling to half of each tortilla and spread to the edges. Fold the tortilla over and continue assembling until all tortillas are filled.
TACOS DE PAPA (POTATO TACOS) - TRADITIONAL MEXICAN …
From 196flavors.com
5/5 (1)Category Main CourseCuisine Latin American, Mexican, VegetarianTotal Time 1 hr 45 mins
- Cook the potatoes with the skin in a large pot of boiling salted water over high heat, covered, for about 25 minutes.
MEXICAN POTATO CASSEROLE RECIPE | SIMPLIFY CREATE INSPIRE
From simplifycreateinspire.com
THESE EASY MEXICAN POTATOES ARE DONE IN NO TIME [+ VIDEO ...
From thetortillachannel.com
MEXICAN POTATO TACOS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
POTATO TACO - MENU - CUCA'S MEXICAN FOOD - REDLANDS
From yelp.com
MEXICAN POTATOES - THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
MEXICAN FOOD: 25 TRADITIONAL DISHES OF MEXICO | TRAVEL ...
From travelfoodatlas.com
POTATO AND CHORIZO TACOS RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
CHEESE POTATO TACOS - MEXICAN STREET FOOD - FOODIE BADGE
From foodiebadge.com
SKILLET MEXICAN POTATOES {EASY GLUTEN FREE DINNER RECIPE ...
From tastesoflizzyt.com
MEXICAN POTATO TACOS (TACOS DE PAPA) - FOOD NEWS
From foodnewsnews.com
THE 25 BEST MEXICAN FOODS - AMIGOFOODS
From blog.amigofoods.com
TACOS | TRADITIONAL STREET FOOD FROM MEXICO
From tasteatlas.com
TACOS DE PAPA (FRIED POTATO TACOS) - CHICANO EATS
From chicanoeats.com
WHAT IS THE HISTORY BEHIND MEXICAN TACOS? - VELAS MAGAZINE
From magazine.velasresorts.com
AUTHENTIC MEXICAN TACOS RECIPE – THE KITCHEN COMMUNITY
From thekitchencommunity.org
CHEESE POTATO TACOS - MEXICAN STREET FOOD - LOVE TO EAT BLOG
From lovetoeatblog.com
MEXICAN POTATO TACOS RECIPE | OYE! TIMES
From oyetimes.com
CRISPY POTATO TACOS - SHE LIKES FOOD
From shelikesfood.com
MEXICAN POTATO TACOS RECIPE - FOOD NEWS
From foodnewsnews.com
MEXICAN POTATO CHEESE TACOS RECIPE – FOOD FAVORITE
From foodfavorite.netlify.app
17 POTATO TACOS IDEAS | POTATO TACOS, MEXICAN FOOD RECIPES ...
From pinterest.ca
CHEESE POTATO TACOS - MEXICAN STREET FOOD - RECIPE LANDS
From recipelands.com
11 TYPES OF AUTHENTIC MEXICAN TACOS - 2022 - MASTERCLASS
From masterclass.com
SWEET POTATO TACOS - MEXICAN-INSPIRED MUNCHIES! | HURRY ...
From hurrythefoodup.com
TACOS DE PAPA: MEXICAN POTATO TACOS - MARICRUZ AVALOS ...
From pinterest.com
POTATO TACOS RECIPE (2022) COMPLETE VEGAN GUIDE
From kathysvegankitchen.com
MEXICAN POTATOES (PAPAS MEXICANA) - MEXICO IN MY KITCHEN
From mexicoinmykitchen.com
10 MEXICAN-FLAVORED POTATO RECIPES! - ONE GREEN PLANET
From onegreenplanet.org
MEXICAN POTATO TACOS FOOD- WIKIFOODHUB
From wikifoodhub.com
PICADILLO TACOS - CRISPY BEEF AND POTATO TACOS • FOOD ...
From foodfolksandfun.net
MEXICAN POTATO TACOS RECIPE – FOOD FAVORITE
From foodfavorite.netlify.app
10 BEST MEXICAN POTATOES RECIPES - YUMMLY
From yummly.com
VEGAN FLAUTAS (POTATO TAQUITOS) - PILONCILLO Y VAINILLA ...
From brownsugarandvanilla.com
POTATO TACOS - FOOD WITH FEELING
From foodwithfeeling.com
TACOS DORADOS DE PAPA (POTATO TACOS) RECIPE - NYT COOKING
From cooking.nytimes.com
CHEESY POTATO TACOS (TACOS DE PAPA) - ABERDEEN'S KITCHEN
From aberdeenskitchen.com
MEXICAN STREET CORN WITH SWEET POTATO TACOS [VEGETARIAN]
From deliciouseveryday.com
CRISPY POTATO AND CHORIZO TACOS RECIPE - SERIOUS EATS
From seriouseats.com
41 POTATO TACOS IDEAS IN 2022 | MEXICAN FOOD RECIPES ...
From pinterest.ca
CHEESE POTATO TACOS - MEXICAN STREET FOOD - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love