Potaco Food

CRISPY POTATO TACOS RECIPE BY TASTY

Steps:

• Thoroughly wash the potatoes and peel the skin off. Cut into smaller pieces and place in a pot of cold water.
• Bring to a boil over medium high heat and allow potatoes to cook until they are soft.
• Place softened potatoes into a large bowl. Mix in sour cream, garlic, cumin, salt pepper and oregano, and mash until well combined.
• Wrap the tortillas in a damp towel or paper towel and microwave for 15-20 seconds, so they don't break.
• On half of the tortilla, place about one Tbsp. of the potato mixture and spread it around. Fold the tortilla in half and repeat with the rest of the tortillas.
• Heat one inch of vegetable oil in a pan. Carefully, place the potato tacos in the pan, allowing them to cook for about two minutes on each side.
• Once they have developed a golden color, remove from oil and strain excess oil off on a paper towel.
• Serve with your favorite toppings.
• Enjoy!

POTACO

Steps:

• Spray the bottom of a frying pan with cooking spay so that the meat won't stick.
• Cook the ground meat until no pink color is left. (Time to cook ground meat may vary, depending on meat used.).
• Add 1 teaspoon of butter to the meat then roughly half of the taco seasoning. Stir it all until it's combined, then turn off the heat.
• Poke shallow holes in your potatoes, then wrap them tightly in plastic wrap. (Note: Do not poke holes in the wrap or the potato will not cook properly.).
• Set the power on HIGH and cook for 5-7 minutes each. (Depending on your microwave) You may want to cook them one at a time. (We haven't tried cooking both at a time -- ).
• Carefully remove the potatoes from the microwave and cut them open with a butter knife, being careful not to cut all the way through. Add 1 Teaspoon of butter to each potato.
• Plate each potato, and pile on the meat.
• Top with the cheese, and add sour cream. Enjoy! (You could adjust the cheese and sour cream amounts to your liking, too).

POTACO

Steps:

• Wrap potatoes in foil and place in 350 degrees F oven for about 1 hour. When potatoes have 20 minutes remaining, brown ground beef. Add 1/3 cup of water and taco seasoning to ground beef. Simmer for 10 minutes.
• Cut potatoes in halves and scoop out middle to make "taco" shell. Add meat, sprinkle cheese on top. Place back in oven for about 5 minutes or cheese melt.
• Add lettuce, tomatoes and sour cream.

FRENCH POTATO SALAD

Steps:

• In a large bowl, toss potatoes and onion. In a jar with tight-fitting lid, combine the oil, vinegar, tarragon, chives, salt and pepper; shake well. Pour over potato mixture and gently toss to coat. Let stand 1 hour. Serve at room temperature.

POTATO TACOS

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes.
• Drain potatoes and transfer to a large bowl. Pour in milk and mash until smooth. Stir in onions and cheese; mix well. Spoon 2 heaping tablespoons of potato mixture into the center of each tortilla and fold in half; secure with a toothpick.
• In a large skillet add enough oil to reach 1 inch in depth and heat over medium-high heat. Fry tortillas until crispy. Serve with ranch dressing for dipping.

POTACO SALAD (POTATO TACO SALAD)

Steps:

• Combine salad ingredients in a 6-quart container or bowl; chill.
• Brown lean ground beef with onion, garlic, and chipotle peppers until no longer pink; drain. Add Taco Seasoning Mix and water to ground beef mixture; stir well; cool.
• Make dressing while ground beef mixture cools. Whisk together dressing ingredients in small bowl until well combined.
• At serving time, combine salad and ground beef mixture. Toss with dressing until evenly coated.
• Sprinkle crushed tortilla chips, green onions, cheddar cheese and black olives over the top of the salad (or any other topping ingredients you think sound tasty) and serve.