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Ground Beef and Potato Tacos
Ground Beef and Potato Tacos (often called tacos de picadillo) are crispy or soft tacos filled with a savory skillet mixture of ground beef, tomatoes, onion, garlic, and diced potatoes, then finished with simple toppings like lettuce, salsa, cheese, and avocado. One classic approach cooks the beef with onion, then simmers with tomatoes and finely chopped potato until the potatoes are tender, and serves the filling in fried corn tortilla shells.
Dish type
Dish type: Taco night dinner, picadillo-style tacos.
Main ingredients: Ground beef, potato, tomatoes, onion, garlic, salt and pepper; corn tortillas and optional toppings like lettuce, salsa/pico, cheese, avocado.
Cuisine: Mexican-inspired (tacos de picadillo).
Cooking method: One-skillet filling, then assemble in warm tortillas or fry tortillas into crispy shells.
Why You’ll Love This Recipe
- Budget-friendly: potatoes stretch the beef so you get more filling without more meat.
- One-skillet filling means easy cleanup and weeknight energy.
- Works as crispy tacos (fried corn tortillas) or quick soft tacos.
- Great for leftovers because the filling reheats well and can be repurposed.
Ingredients
Step-by-Step Instructions
Sauté the onion. Heat olive oil in a skillet over medium heat and cook onion until translucent. Tip: don’t rush this step, softened onion makes the whole filling taste richer.
Brown the beef. Add ground beef and cook until browned, breaking it up into small pieces; drain excess grease. Tip: a potato masher helps you get that fine, even taco-filling texture.
Simmer with tomatoes and potatoes. Add garlic salt, pepper, chopped tomatoes, and finely chopped potato, then cook on low about 15 minutes until potatoes are tender; salt to taste. Tip: keep it at a gentle simmer so the tomatoes soften into a saucy coating instead of drying out.
Make crispy shells (optional). Heat about 1 inch of oil in a heavy skillet, then fry tortillas one at a time, folding them into a half-moon shape until golden and crisp (about 1 to 2 minutes per side), then drain on paper towels. Tip: use tongs to hold the tortilla shape while it sets.
Fill and top. Spoon the beef-and-potato filling into shells and finish with lettuce, salsa/pico, cheese, and avocado. Tip: add cold, crunchy toppings right before eating for the best contrast.
Tips for Success
- Chop the potato small so it cooks through quickly and blends into the beef.
- Drain excess fat after browning so the filling tastes savory, not greasy.
- Keep the filling at a low simmer while potatoes cook to prevent scorching.
- If frying tortillas, let oil fully heat so shells crisp instead of absorbing oil.
Variations & Substitutions
- Hashbrown shortcut: some versions use shredded or cubed hashbrowns stirred into cooked beef with taco seasoning and a splash of water.
- Extra-seasoned “papas” style: mix beef with shredded potatoes plus cumin/garlic and cook as crispy fried tacos.
- Cheesy crispy tacos: add shredded cheese inside the tortilla while crisping in a skillet for a melt-and-crunch finish.
What to Serve With It
- Pico de gallo or salsa for brightness and balance.
- Shredded lettuce and tomato for crunch and freshness.
- Avocado on the side (or guac) to make it feel extra satisfying.
Storage & Reheating
Store leftover filling in an airtight container in the fridge, then reheat in a skillet until hot. For crispy tacos, store shells separately and assemble right before serving to keep them crunchy.
Nutrition Facts
Nutrition varies mainly based on beef fat percentage and how the tortillas are prepared (soft vs fried). If you tell me your beef leanness and whether you’re frying shells, I can help estimate a more specific calories and macros range.
Common Mistakes to Avoid
- Cutting potatoes too large, which makes them take longer than the beef and can leave firm bites.
- Skipping draining the fat, leading to a heavy, greasy filling.
- Overfrying tortillas until they’re brittle instead of crisp and sturdy.
FAQ
Are Ground Beef and Potato Tacos the same as picadillo tacos?
They’re commonly made in a picadillo style using ground beef, tomatoes, and potatoes as the filling.
Can I make the filling ahead?
Yes, the filling is cooked in one skillet and can be reheated later for quick tacos.
Do I have to fry the tortillas?
No, but one traditional method fries corn tortillas into crunchy taco shells.
What toppings go best with these tacos?
Lettuce, tomato, salsa/pico, cheese, and avocado are common choices.
Conclusion
These Ground Beef and Potato Tacos are the definition of comforting taco-night food: savory, hearty, and easy to customize with your favorite toppings. If you tell me whether you want crispy fried tacos or Chicken Tzatziki Bowls, I’ll tailor the exact method and seasoning profile to match.
Ground Beef and Potato Tacos
Enjoy the heartiness of seasoned ground beef, the creaminess of potatoes, and the crunch of tacos in this comforting American dish. Perfect for family dinners or gatherings, these tacos are easy to make and highly customizable.
Ingredients
- 1 lb ground beef
- 2 medium-sized potatoes
- 1 packet taco seasoning
- 8 tortillas
Directions
- In a skillet, brown the ground beef over medium heat until fully cooked.
- Add the diced potatoes and taco seasoning to the skillet, stirring to combine.
- Cook the beef and potatoes mixture until the potatoes are tender and the flavors are well blended.
- Warm the tortillas in a separate pan or in the oven.
- Spoon the beef and potato filling onto each tortilla and fold it over to create a taco.
- Serve the Ground Beef and Potato Tacos hot with your favorite toppings and enjoy!
