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Beef and Potato Tacos

We're channeling the flavors of empanadas into these easy Beef and Potato Tacos! Crispy corn tortillas are loaded with a seasoned beef and potato mixture, lots of cheese, and pickles.
Course Dinner
Cuisine Mexican
Keyword Beef and Potato Tacos
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -6 servings
Calories 208kcal
Author Chelsea Lords
Cost $5.82


  • 2-3 medium sized Yukon gold potatoes (~1 pound)
  • 1 tablespoon olive oil
  • 1/2 cup diced yellow onion
  • 1 teaspoon minced garlic
  • 1 pound lean ground beef
  • 1 and 1/4 teaspoon EACH: garlic powder, dried oregano, ground cumin
  • 2 tablespoons paprika
  • Salt and pepper
  • Soft corn tortillas (See Note 1)
  • Canola or vegetable oil (for frying tortillas)
  • Toppings: freshly grated sharp Cheddar cheese, kosher dill pickle slices, optional: hot sauce


  • POTATOES: Thoroughly scrub the potatoes. Add them to a large pot and cover with 1 inch of cold water. Place the pot on the burner at high heat, and once the water comes to a boil, salt the water -- about 1 teaspoon per pound of potatoes. Once water is rapidly boiling, reduce heat to medium high and cook at a rapid simmer until potatoes are easily pierced with a fork, about 15-20 minutes, depending on the size (large potatoes will take longer). Once fork tender, drain the potatoes and set them aside to slightly cool.
  • GROUND BEEF: Meanwhile, measure out the seasonings, dice the yellow onion, and mince the garlic. Heat a large cast-iron skillet to medium-high heat and drizzle in 1 tablespoon oil. Once the oil is shimmering, add in the onion. Sauté for 3-4 minutes and then add in the 1 teaspoon minced garlic. Stir for 30 more seconds and then move the onion and garlic to the edges of the pan. Increase the heat to high and add the ground beef to the center of the pan. Let cook, undisturbed for 30 seconds. Flip to the other side, and cook undisturbed for 30 more seconds. Continue to cook the ground beef, crumbling into small pieces with a wooden spoon, until no longer pink. As you cook and crumble the beef, incorporate the onions and garlic into it. Add in all the spices: garlic powder, oregano, and cumin. Add in the paprika. Season to taste with salt and pepper. Stir until fragrant, 2-3 more minutes, and then remove from heat.
  • FINISHING MEAT MIXTURE: While the beef is browning, dice the boiled potatoes into small 1/2-inch pieces (you should get about 2 cups potatoes). Add to the beef mixture and stir to coat.
  • TORTILLAS: Add a few tablespoons of canola oil to a nonstick pan and heat over medium-high heat. Once the oil is shimmering, add in 1-2 tortillas (or as many as you can fit without overlapping). Fry tortillas until each side is lightly golden brown, about 10-30 seconds per side (tortillas should still be soft and pliable). Drain the tortillas on a paper towel and immediately fold in half (place a paper towel or heavier towel over the tortillas to keep them folded in half). Repeat for all the tortillas, adding more oil to the skillet as needed.
  • SERVE: To serve, spoon the hot beef and potato mixture into the hot tortillas. Immediately add in some grated Cheddar cheese so it can melt. Top each taco with a few slices of dill pickles and serve immediately with hot sauce on the side.


Note 1:Tortillas: The number of corn tortillas used will vary, depending on the size of the tortillas used and how full the tacos are filled.


Serving: 6servings | Calories: 208kcal | Carbohydrates: 20.9g | Protein: 19.1g | Fat: 5.3g | Cholesterol: 45.2mg | Sodium: 64.1mg | Fiber: 2.8g | Sugar: 1.2g