Crispy Beef And Potato Tacos: Let’s Taco ‘Bout It!

Do you love beef tacos but hate the after taste of raw onions? Sit back, relax, and go on reading this as I share with you how I found an alternative for onions and level up the usual American-style taco fillings with mashed potatoes!

 

If you read my previous blog post about how much our family loves potatoes, you wouldn’t be surprised to know that I also often use dehydrated (or instant) potatoes,  not just fresh and frozen potatoes. I used dehy to add a touch of magic to the batter of our Korean fried chicken snack. So naisip ko, why not try it this time with tacos!

Potatoes as taco filling? Trust me, it's really good! It’s a terrific way to put a twist in your usual tacos, while also getting additional nutrients from potatoes! Not to mention that it's also quick and so easy to prepare. It’s also an easy solution for kids who are picky eaters and who don’t like the taste of onions! 

So what’s in my Crispy Beef and Potato Tacos?

 

Here's what you need:

 

*corn tortillas

*40g shredded cheddar 

* ¼ cup powdered parmesan cheese

*1 cup shredded lettuce

*200g ground beef

*1 garlic cloves, crushed

*salt and Pepper

*atsuete powder 

*cooking oil for beef filling

*standard potato flakes (and some milk, butter, salt, and water to make yummy mashed potato)

 

Salsa:

* 2 tomato, finely diced

* 1 sprig of fresh cilantro

 

Procedure:

 

1. To make beef filling:

Spray non-stick frying pan with cooking oil over a medium heat. Add ground beef, cook until softened and allow it to go little to medium brown. Add garlic, then sauté beef and add a little dash of atsuete powder. Adjust seasoning to taste with salt and pepper.

 

2. For the salsa:

Roughly chop the tomato and cilantro leaves then season carefully with a dash of salt and pepper to taste.

 

 

3. Rehydration instructions to make mashed potatoes:

Combine water, salt, and butter. Heat to a boil, then remove from heat. Add cold milk and gently stir in potato flakes. DO NOT WHIP.

4. The taco shells:

Spread the taco shells out and heat in the toaster oven or air fryer for 1-2 minutes until crisp. (If you don't want to make a mess or crack your shells, please do not skip the step of heating the corn tortillas before assembling your tacos.)

5. Fill the taco shells with the shredded lettuce, meat, salsa, mashed potato, and cheeses. 

If you want to go meatless for a night, you can just ditch the beef, and tadaa —you have a quick, easy, and tasty vegetarian tacos! 

Potatoes are incredibly filling and versatile. They are also an excellent source of vitamin C, and a good source of carbohydrates for energy, and potassium for heart health.

 

I never imagined that potatoes would go so well with tacos! They are sure to delight even the pickiest eater!

 

My daughter Tammy said it's soooo yummy mommy!!! Ang sarap ng feeling makarinig ng nice comment from my very picky-eater daughter, haha!

 

Nom nom yumm!

 

For more information on U.S. potatoes, visit www.potatogoodness.ph or like and follow Potatoes USA-Philippines on Facebook and Instagram.

 

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