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Beef And Potato Tacos
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- #59175
Not your usual tacos! These are made with a combination of ground beef and cubed potatoes, served in taco shells with your favorite taco toppings.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
2 teaspoons canola oil
10 ounces potatoes, peeled and diced
1/2 cup water, divided
8 ounces extra lean ground beef
1 clove garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 pinch freshly ground black pepper
8 taco shells
1 cup diced tomatoes
1 cup shredded lettuce
1 1/2 ounce shredded sharp Cheddar cheese
1/4 cup nonfat sour cream
1/2 cup chopped fresh cilantro
directions
Heat the oil in a skillet over medium-high heat. Add the diced potatoes and stir quickly to coat in the oil. Cook without stirring for 5 minutes or until the bottoms of the potatoes are browned.
Add half of the water to the skillet and bring to a boil. Reduce the heat to a simmer and cook, covered, for 2-3 minutes or until the potatoes are tender. Remove the cover and let the potatoes simmer for 1 additional minute.
Add the ground beef, garlic, oregano, cumin, salt, and pepper to the skillet. Cook, stirring occasionally to break up the meat, for 4-5 minutes or until the beef is cooked.
Add the remaining water to the skillet and bring to a boil for 2 minutes. Remove the pan from the heat.
Heat the taco shells on high heat in the microwave for 45 seconds. Divide the beef filling, tomatoes, lettuce, cheese, sour cream, and cilantro between the taco shells.
Serve the beef and potato tacos immediately.
nutrition data
401 calories, 22 grams fat, 34 grams carbohydrates, 18 grams protein per serving.
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reviews & comments
October 14, 2017
Easy and fairly quick to make. Pleasant taco. Needs topping to make it delicious.
December 9, 2014
Pretty straight forward tacos, with the exception of the potatoes. But the potatoes added a nice twist and made these tacos very filling! I'll generally love any kind of taco--lol!