Steak Potato Tacos

Steak Potato Tacos! I know you’ve been to Taco Bell lately, face it we all have its the best fastest Mexican food chain out there and they’re literally everywhere. If you haven’t been there lately then you should know they offer a cheesy potato burrito which is amazing. It was also the reason why I decided to put potatoes in my Tacos on the one night we actually made them ourselves. I can attest that potatoes and steak go quite well together on tacos. Who would have thought? Not you since you’re reading the recipe to make steak and potato tacos!

But seriously, try these tacos out! I recommend adding a little flavor to your taco shell also. We lightly fry our shells in oil and then quickly dip them in a bowl of parmesan cheese for a wonderfully crunch and savory shell.

Steak Potato Tacos | Fridge Recipe

If you’re not interested in frying your taco shells in oil you do have an alternative, though I haven’t tried this method with any parmesan (im sure you chould still coat the shells)
There is a Baked Taco Rack that you can use to not only form the shells but bake them so they are light and flaky, like you’d have at taco bell. But like I’ve made in the picture the oil method is the balance between baking and soft shelled tacos.

If you try this out please let us know how it went, leave a comment and share!
please use this form to upload a picture of your results!

Steak and Potato Tacos

Yum

Votes: 0 Rating: 0 You: Rate this recipe!

Print Recipe

• CourseMain Dish
• CuisineAmerican, Mexican

Servings	Prep Time
6 people	10 minutes

Cook Time

8 hours

Servings Prep Time 6 people 10 minutes

Cook Time 8 hours

Steak and Potato Tacos Yum Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseMain Dish CuisineAmerican, Mexican Servings Prep Time 6 people 10 minutes Cook Time 8 hours Servings Prep Time 6 people 10 minutes Cook Time 8 hours

Ingredients

• 2 lbs roast beef
• 3 cup salsa
• 2 cup beef broth
• 1 tbsp taco seasoning
• juice of 1 lime
• 10-12 tortillas
• 1/2 lb potatoes russet or Idaho baked until cooked and chopped into large pieces
• 1/2 cup cilantro
• 1 clove garlic minced
• 2 cups Parmesan cheese

Servings: people

Units:MetricUS Imperial

Instructions

1. Put your roast into your crock pot with salsa, beef broth, lime juice, taco seasoning and cilantro
2. Cook on low for 8 hours or on high for 6 hours
3. Once the meat is cooked take it out and shred it
4. Place your baked and chopped potatoes into a skillet on the stove with 2 tbsp olive oil and 1 clove Garlic cook on medium-high heat until golden brown, set aside
5. Take each tortilla and butter one side of each, and press into a bowl of Parmesan cheese
6. Cook each in a pan until the cheese turns golden brown
7. Pleace a few fries/tots into the bottom of each taco shell
8. Spoon 2-3 tbsp of the beef onto the top of the tots/fries
9. Top with sour cream, cheese, guacamole, salsa, hot sauce, whatever you like!
10. Enjoy!

Share this Recipe