Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Meat Filling:
Peel and dice potato into small (? inch) dice. Crumble ground beef into large skillet and brown over medium heat, adding spices and potato. Note: If using a good lean ground beef, there should be little fat, potato will absorb that. Cook beef until just brown and potato is translucent, do not overcook or the filling it will be dry. Spices are to taste, so adjust accordingly. Remove from heat and set aside.
Taco Preparation:
Heat vegetable oil very hot (not smoking). Fold tortillas in half, one at a time, and hold together at top of fold with tongs. (Thin tortillas work best here, thicker ones will break). Dip briefly into hot oil to just soften. Oil should bubble around tortilla if hot enough. Make sure entire taco is lightly coated with hot oil. Set aside on baking sheet. Line tortillas up on the baking sheet as they are removed from oil for easy access to opening.
Preheat oven to 350.
Fill each taco with one heaping tablespoon (I use a serving spoon not a measuring spoon) of the meat filling. You may have extra meat. It can be eaten with salad for another meal.
Bake tacos for approximately 20 minutes or until just lightly brown and crisp on the top. You can tap the top of one with your finger to test for crispness.
Remove from oven and serve with lettuce, tomato, onion, cheese and salsa. I set these out and let eveyone fill their own tacos with their favorites.
