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Ground Beef Tacos with Potatoes
This recipe brings together seasoned ground beef and tender potatoes in a warm corn tortilla. It’s simple, filling, and packed with flavor. If you’re looking for a no fuss meal that hits the spot, these tacos are a reliable go-to. You can keep them classic or dress them up with your favorite toppings.
A Quick History
- Inspired by traditional Mexican picadillo made with ground beef, potatoes, and garlic.
- Common in northern and central Mexico as a practical, everyday meal.
- Popular among Mexican-American families who often fry the tortillas and add toppings like cheese or lettuce.
- Often made to stretch meat and feed larger families on a budget.
Why You’ll Love This Recipe
- Simple ingredients with big flavor
- Easy to prepare in under 40 minutes
- Flexible enough to serve as tacos, bowls, or tostadas
- Perfect for feeding a group or prepping ahead
Ingredient Spotlight
| Ground Beef | Use 80/20 for flavor and moisture |
| Potatoes | Russet potatoes hold their shape and soak up seasoning |
| Onion & Garlic | Aromatic base that builds depth |
| Taco Seasoning | Classic blend of spices that ties it all together |
| Corn Tortillas | Fry until golden and crisp or keep soft if preferred |
| Neutral Oil | Used for shallow frying the tortillas |
Step-by-Step Overview
- Chop the onion, mince the garlic, and cube the potatoes. Set aside.
- Heat a drizzle of oil in a large skillet over medium-high heat. Add the ground beef and break it apart as it browns.
- Once the meat is mostly cooked, stir in the onion and garlic. Sauté until the onion turns translucent.
- Sprinkle in the taco seasoning and pour in the water. Stir everything to coat the beef evenly.
- Add the potatoes and mix them in. Reduce the heat to medium, cover the pan, and let it simmer for 12 to 15 minutes.
- When the potatoes are fork-tender and most of the liquid has cooked off, turn off the heat.
- Warm the tortillas and fry each one in ½ inch of hot oil. Use tongs to fold them into taco shells as they crisp. Drain on paper towels.
- Spoon the filling into each shell and add your favorite toppings before serving.
Preparing the delicious ground beef with potatoes.
Ground Beef Tacos with Potatoes
Seasoned ground beef and diced potatoes simmered until tender, then tucked into crispy corn tortillas. This easy, flavorful recipe is a home style favorite perfect for taco night.
Ingredients
- 2 lbs Ground Beef
- 2 oz Taco seasoning (or 2 Tbsp homemade)
- 1/2 small white onion, chopped
- 3 Garlic cloves, minced
- 10-12 Corn Tortillas
- Neutral oil, for frying
- 1 cup water
Toppings (optional)
- Shredded lkettuce
- Queso Cotija or preferred cheese
- Crema
- salsa
- pickled jalapeños
Instructions
- Start by dicing the onions
- Mince the garlic cloves
- Wash and peel 3 russet potatoes, and then cut them into cubes. Rinse again and set aside. Keep the potatoes in cold water to prevent them from changing color.
- Heat a large skillet over medium-high heat and add a drizzle of oil. Add the ground beef to the pan
- Start by breaking the meat apart
- While the beef is still cooking and partially pink, add the chopped onion
- Add the minced garlic cloves
- Sauté together until the onion turns translucent and the beef is nearly cooked through.
- Sprinkle in the taco seasoning and pour in 1 cup of water. Stir to combine evenly. (FYI: My video doesn't show when I added the water).
- Add the cubed potatoes
- Fold everything together until evenly mixed and cover the pan and let it simmer, stirring occasionally for 15 minutes.
- After 15 minutes, remove the lid and check if potatoes are tender
- Ready for the Taco shells!
Fry the Tortilla Shells
- Warm the tortillas in a skillet or microwave until soft and flexible. In a separate skillet, heat about ½ inch of neutral oil over medium heat until shimmering. Using tongs, carefully place one tortilla flat into the oil and fry for 5-10 seconds.
- Gently fold the tortilla in half while it's in the oil, leaving space inside for filling.
- Gently fold the tortilla in half while it's in the oil, leaving space inside for filling. Hold the shape with tongs and fry one side for 15-20 seconds.
- Flip and fry the other side until golden and crisp. Remove from the oil and drain on a paper towel-lined plate.
Assemble and Serve
- Spoon the beef and potato mixture into each taco shell.
- Add your favorite toppings like salsa
- Add shredded lettuce
- Add crema
- Add cheese
- Add avocado salsa and enjoy!
Video
Tried this recipe?Let us know how it was!
Storage and Make Ahead
- Store filling in an airtight container in the fridge for up to 3 days
- Freeze the cooked filling for up to 2 months
- Reheat in a skillet or microwave before serving
Alternative Cooking Methods & Tips
- Slow Cooker: Brown the beef first, then combine with potatoes and seasoning in a slow cooker on low for 4 hours.
- Baked Tacos: Fill tortillas with cooked mixture, top with cheese, and bake at 375°F until crisp.
- Tortilla Tip: Always warm your corn tortillas before frying. This keeps them flexible and prevents cracks.
- If mixture is dry: Add a splash of water or a spoonful of tomato sauce and simmer a few extra minutes.
How to Serve This Dish
🌶️ Want the perfect salsa to go with these tacos?
Check out our Sides and Salsas for all our homemade favorites—from spicy to smoky to fresh and tangy. More salsa recipes on the way!
- Fill crispy shells and top with lettuce, salsa, and cheese
- Serve soft in warm tortillas with avocado slices
- Pair with Mexican rice and beans
- Set up a taco bar with toppings and sides for easy entertaining
FAQs
- How do I know when it’s ready? Beef should be fully browned and potatoes should pierce easily with a fork.
- How many tacos does this recipe make? About 10 to 12, depending on how much filling you use in each.
- Can I use flour tortillas? Yes, but they won’t crisp the same. Stick with corn for frying.
- What toppings go well? Cheese, pico de gallo, avocado, salsa, and sour cream all work great.
- Can I make this vegetarian? Yes. Swap the beef for mashed beans, lentils, or mushrooms and skip the cheese if needed.
More Recipes You’ll Enjoy
- Mexican Red Rice – A perfect side dish to serve with these tacos.
- Chile Verde Shredded Beef – Tender beef simmered in a bold green chile sauce.
- Bolillo (Mexican Bread Rolls) – Soft on the inside, golden on the outside, great for dipping or serving with beans.
- Red Chicken Pozole – A traditional Mexican soup that’s both hearty and comforting.
- Pork Spare Ribs in Salsa Roja – Fall-apart tender ribs in a rich red sauce.
Share the Sizzle
Made this recipe your own? Share your taco photos with us and tag your creations. We’d love to see how you serve it in your kitchen. I love re-posting your made dishes on my socials!!
