Half-the-Beef Tacos

By Bostoncook

Good Food Book (Jane Brody)

Ingredients

• 1/2 pound lean ground beef
• 1/2 pound new potatoes, peeled and shredded
• 2 teaspoons vegetable oil
• 1 onion, minced
• 2 teaspoons minced garlic
• 1/2 teaspoon cumin
• 3 tablespoons taco sauce
• 12 taco shells, sprinkled with water, wrapped in foil, and heated in the oven
• 1 cup shredded cheddar cheese
• 1/3 cup minced onion
• 1 1/2 cups diced tomato
• 1 1/2 cups shredded lettuce
• 1/3 cup taco sauce

Details

Servings 4

Preparation

Step 1

1. Brown meat; remove to a paper-towel lined plate. Set aside. Wipe out pan.

2. Heat oil in skillet and add potatoes, spreading them out and pressing into a cake. Fry until lightly browned. Divide in half with a spatula and flip over. When browned, break up with a spatula.

3. Add onion-cumin; saute 3 minutes. Add beef and taco sauce. Cook 2 minutes to heat through.

4. Serve with shells and toppings.

this was a really different way to make tacos. Potato piece didn’t work as I tried this in a stainless steel skillet and the potatoes just stuck to the pan. We just cooked them out. Would be interesting trying again as directed. This probably wouldn’t replace traditional all-beef tacos, but it was very good.