Spicy Beef and Potato Tacos
Spicy Beef and Potato Tacos
Ingredients
For the Spicy Ground Beef
- 1 pound ground beef, 80/20 lean
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper, or more, to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup beef broth
For the Crispy Potatoes
- 2 russet potatoes, medium, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly and Toppings
- 12 corn tortillas, 6-inch
- 2 cups shredded lettuce
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/2 cup Mexican crema or sour cream
- hot sauce, for serving, as needed
Instructions
- 1
Prepare the crispy potatoes: In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced potatoes, salt, and black pepper. Cook, stirring occasionally, for 15-20 minutes, or until the potatoes are tender inside and crispy and golden brown on the outside. Remove from skillet and set aside.
⏱️ 20 min
- 2
Cook the spicy ground beef: In the same skillet (or a separate one if preferred), add 1 tablespoon of olive oil and heat over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
⏱️ 8 min
- 3
Season the beef: Reduce heat to medium. Add the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to the browned beef. Stir well to coat the beef evenly. Pour in the beef broth and simmer for 5 minutes, allowing the flavors to meld and the sauce to slightly reduce.
⏱️ 7 min
- 4
Warm the tortillas: While the beef simmers, warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or wrapping them in foil and baking at 300°F for 10 minutes.
⏱️ 5 min•🌡️ 300
- 5
Assemble the tacos: To assemble, take a warm tortilla and layer it with a spoonful of the spicy ground beef, followed by some crispy potatoes. Top with shredded lettuce, crumbled cotija cheese, fresh cilantro, a drizzle of Mexican crema or sour cream, and a dash of hot sauce if desired. Serve immediately with lime wedges.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Beef and Potato Tacos
Ingredients
For the Spicy Ground Beef
- 1 pound ground beef, 80/20 lean
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper, or more, to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup beef broth
For the Crispy Potatoes
- 2 russet potatoes, medium, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly and Toppings
- 12 corn tortillas, 6-inch
- 2 cups shredded lettuce
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/2 cup Mexican crema or sour cream
- hot sauce, for serving, as needed
Instructions
- 1
Prepare the crispy potatoes: In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced potatoes, salt, and black pepper. Cook, stirring occasionally, for 15-20 minutes, or until the potatoes are tender inside and crispy and golden brown on the outside. Remove from skillet and set aside.
⏱️ 20 min - 2
Cook the spicy ground beef: In the same skillet (or a separate one if preferred), add 1 tablespoon of olive oil and heat over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
⏱️ 8 min - 3
Season the beef: Reduce heat to medium. Add the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to the browned beef. Stir well to coat the beef evenly. Pour in the beef broth and simmer for 5 minutes, allowing the flavors to meld and the sauce to slightly reduce.
⏱️ 7 min - 4
Warm the tortillas: While the beef simmers, warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or wrapping them in foil and baking at 300°F for 10 minutes.
⏱️ 5 min•🌡️ 300 - 5
Assemble the tacos: To assemble, take a warm tortilla and layer it with a spoonful of the spicy ground beef, followed by some crispy potatoes. Top with shredded lettuce, crumbled cotija cheese, fresh cilantro, a drizzle of Mexican crema or sour cream, and a dash of hot sauce if desired. Serve immediately with lime wedges.
⏱️ 5 min