Cheesy Fried Beef and Potato Tacos
Indulge in the ultimate comfort food with these Cheesy Fried Beef and Potato Tacos! This recipe is inspired by the cherished memories of family gatherings, where these delectable tacos were a staple. The rich mixture of seasoned ground beef and creamy Yukon Gold potatoes creates a hearty filling, perfectly encased in crispy fried tortillas. Once cooked to golden perfection, each taco is generously topped with freshly grated cheddar cheese that melts into the savory filling, creating a delicious, cheesy experience with every bite. Easy to make and incredibly satisfying, these tacos are sure to please a crowd and are bound to become a favorite at your dinner table. Serve with all your favorite toppings like lettuce, tomatoes, salsa, and sour cream for an unforgettable taco night!
N/A
Servings
350
Calories
15
Ingredients
Ingredients
medium Yukon Gold potato
1 (very finely diced)
oil
1 tablespoon (for sautéing onions and frying)
medium onion
1 (diced)
garlic cloves
3 (minced)
dried oregano
1 - 1 1/2 tablespoons (divided use)
ground beef
1 1/4 lbs (raw)
kosher salt
1 1/2 teaspoons (divided use)
black pepper
3/4 teaspoon (divided use)
fajita-size flour tortillas
17 (or about a dozen taco-size tortillas)
oil
for frying
lettuce
to taste (for topping)
tomatoes
to taste (for topping)
freshly grated cheddar cheese
to taste (for topping)
sour cream
to taste (for topping)
salsa
to taste (for topping)
Instructions
1
Begin by peeling and finely dicing the Yukon Gold potatoes, ensuring they are as small as possible for even cooking. Place the diced potatoes in a bowl of cold water to prevent browning.
2
In a large skillet, heat 1 tablespoon of oil over medium heat until hot. Add the diced onions and sauté for 2-3 minutes until translucent. Stir in the minced garlic and sauté for an additional minute.
3
Add the ground beef to the skillet, breaking it into small chunks with a spatula. Season the beef with 1 teaspoon of kosher salt (or ½ teaspoon of table salt) and ½ teaspoon of black pepper. Cook until the beef is browned, then drain any excess fat.
4
Using a potato masher, finely crumble the browned beef to achieve the desired texture. Drain the water from the diced potatoes and add them to the beef in the skillet. Season with an additional ½ teaspoon of kosher salt, ¼ teaspoon of black pepper, and 1 tablespoon of dried oregano. To enhance the flavor of the oregano, rub it between your fingers before adding it.
5
Mix the ingredients thoroughly, adding 2 tablespoons of water. Cover the skillet and let it gently simmer over medium-low heat for about 15 minutes. After this time, taste the mixture, and adjust seasoning if necessary, adding more oregano, salt, or pepper as you see fit. If the mixture feels dry, add another tablespoon of water and simmer for an additional 5 minutes.
6
Warm the tortillas to make them pliable. Brush one side of 5 tortillas lightly with water, stack them, and wrap them in a kitchen towel. Microwave for about 25 seconds or until they are warm but not cooked.
7
Assemble the tacos. Take a warm tortilla, place a couple of spoonfuls of the meat and potato mixture in the center, being careful not to overfill. Gently fold the tortilla into a half-moon shape and secure the edges with toothpicks. Repeat with the remaining tortillas, keeping them covered with a towel to stay warm.
8
If desired, the assembled tacos can be frozen at this point. Place them on a sheet pan to freeze for about 1 hour, then wrap them individually in plastic wrap and store in a freezer bag.
9
To fry the tacos, heat several cups of oil (preferably peanut oil) in a Dutch oven or electric fryer to 350°F. Fry the tacos in batches, ensuring they don't overlap, for a few minutes until golden brown on both sides. Once fried, allow excess oil to drain on a rack.
10
After draining, carefully remove the toothpicks and fill the tacos with your choice of toppings, such as freshly grated cheddar cheese, lettuce, tomatoes, salsa, and sour cream. Enjoy!
Nutrition Information
20g
Fat
30g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Cheesy Fried Beef and Potato Tacos?
They are a comfort food dish featuring seasoned ground beef and finely diced Yukon Gold potatoes inside crispy, golden-fried tortillas, topped with melted cheddar cheese.
What type of potatoes works best for this recipe?
Yukon Gold potatoes are recommended because they provide a creamy texture that complements the seasoned ground beef.
How should I prepare the potatoes?
The potatoes should be peeled and diced as finely as possible to ensure they cook evenly and integrate well with the beef.
How do I prevent the diced potatoes from browning?
Place the diced potatoes in a bowl of cold water immediately after cutting to prevent oxidation and browning.
What aromatics are used to flavor the beef?
This recipe uses diced onions and three minced garlic cloves to build a savory flavor base for the meat.
How do I cook the ground beef for the filling?
Brown the ground beef in a skillet with the onions and garlic, breaking it into small chunks, and drain any excess fat once cooked.
Why is a potato masher used on the beef?
A potato masher is used to finely crumble the browned beef to achieve a specific, consistent texture for the taco filling.
What seasonings are added to the beef and potato mixture?
The mixture is seasoned with kosher salt, black pepper, and a generous amount of dried oregano.
How long does the filling need to simmer?
The beef and potato mixture should simmer covered for about 15 minutes over medium-low heat until the potatoes are tender.
Why is water added to the skillet during simmering?
Adding 2 tablespoons of water helps the potatoes cook through and prevents the filling from becoming too dry.
How do I make the tortillas pliable enough to fold?
Brush them lightly with water, stack them, wrap in a kitchen towel, and microwave for about 25 seconds until warm.
How much filling should I put in each taco?
Place a couple of spoonfuls in the center of each warm tortilla, being careful not to overfill so the edges can be secured.
How do I keep the tacos closed while frying?
Gently fold the tortilla into a half-moon shape and secure the edges with toothpicks before placing them in the oil.
Can I freeze these tacos for later?
Yes, the assembled tacos can be frozen. Place them on a sheet pan to freeze for an hour before wrapping them for long-term storage.
How should I store frozen tacos?
After the initial freeze on a sheet pan, wrap the tacos individually in plastic wrap and store them in a freezer-safe bag.
What type of oil is recommended for frying?
Peanut oil is the preferred choice for frying these tacos due to its high smoke point and neutral flavor.
What temperature should the frying oil be?
Heat the oil in a Dutch oven or electric fryer to a temperature of 350 degrees Fahrenheit.
How long do the tacos take to fry?
Fry the tacos in batches for a few minutes until they are golden brown on both sides.
What is the best way to drain the fried tacos?
Once removed from the oil, allow the excess oil to drain off by placing the tacos on a wire rack.
When should I remove the toothpicks?
Remove the toothpicks carefully after the tacos have been fried and allowed to drain slightly.
What kind of cheese is best for topping?
Freshly grated cheddar cheese is recommended because it melts beautifully into the hot beef and potato filling.
What other toppings are suggested?
Common toppings include shredded lettuce, diced tomatoes, salsa, and sour cream.
How many calories are in these tacos?
The recipe estimates approximately 350 calories per serving.
How many tortillas does this recipe make?
This recipe is designed to fill about 17 fajita-size flour tortillas or approximately 12 taco-size tortillas.
Can I adjust the amount of oregano?
Yes, the recipe suggests starting with 1 tablespoon and adjusting to taste after the initial simmering period.
Why should I rub the oregano between my fingers?
Rubbing the dried oregano helps release its essential oils, which significantly enhances the flavor of the seasoning.
What size tortillas are best for this recipe?
Fajita-size flour tortillas are recommended, but standard taco-size tortillas also work well.
Is this recipe suitable for a crowd?
Yes, these tacos are easy to make in large batches and are generally very popular at family gatherings.
What is the fat and protein content?
Each serving contains approximately 20g of fat and 15g of protein.
Can the filling be made in advance?
Yes, you can prepare the meat and potato mixture ahead of time and store it in the refrigerator until you are ready to assemble and fry the tacos.