This is a throwback recipe from my childhood, invented by mom, Mary. One night she ran out of the usual players when cooking tacos and came up with the perfect sub: potatoes! It was a come from behind victory and we’ve been enjoying them ever since. Thanks Mom!
2 russett potatoes
1 lb. ground beef
1 yellow onion, diced
2 cloves garlic, minced
Medium cheddar cheese
Green leaf lettuce, shredded
Roma tomatoes, chopped
Season the potatoes with olive oil, salt and pepper and bake in a 350˚ oven for 1 hour. When cool enough to handle, chop into small pieces and sauté in olive oil until crispy on the outside (for best results, leave on the skins and fry in small batches.) Meanwhile in another pan, sauté the onions until translucent. Add the garlic and cook for a few minutes more. Remove to a bowl and add the ground beef. Once browned, drain the fat and add back in the onions and garlic. Mix in the taco seasoning and water per package directions. Once the liquid has cooked off, combine with the potatoes and set aside.
In a shallow pan, heat up a thin layer of olive oil. When hot, fry the corn tortillas, one at a time, folding in half when crispy. Remove to a plate lined with paper towels and salt. When you’ve fried all of your shells, fill with the potato/meat mixture and top with cheese, tomatoes, salsa, avocado, sour cream and lettuce.
Tune in next week for “Fair Weather Fan Fajitas.” Go Hawks! 🙂