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Ground Beef and Potato Tacos

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Tacos are a weekly staple in our house, but sometimes we need to stretch the meat a little further (or just want something extra hearty). Enter these crispy Ground Beef and Potato Tacos, or "Tacos de Papa con Carne" as they are lovingly known. Max calls them "stuffed crunchies" because we pan-fry the corn tortillas until they are golden and hold the filling like a little treasure chest.

These hearty Ground Beef and Potato Tacos feature a savory filling of seasoned beef and tender diced potatoes, folded into corn tortillas with cheese and pan-fried until crispy.
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Stack of crispy ground beef and potato tacos with melted cheese, seasoned ground beef, diced potatoes, and fresh herbs on a wooden plate, served with pico de gallo and lime wedges
Stack of crispy ground beef and potato tacos with melted cheese, seasoned ground beef, diced potatoes, and fresh herbs on a wooden plate, served with pico de gallo and lime wedges Save it For Later
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Why You Will Love This Ground Beef and Potato Tacos

You will love this recipe because it is budget-friendly without sacrificing flavor. The addition of diced potatoes makes the taco filling incredibly substantial and adds a creamy texture that contrasts perfectly with the crispy shell. Pan-frying the tacos whole means the cheese melts into the meat and the shell gets that irresistible crunch that you just can’t get from a box of pre-made taco shells.

How To Make Ground Beef and Potato Tacos

This recipe is all about the filling. We brown seasoned ground beef and then simmer it with tender cubes of potato until the flavors meld together. Then comes the fun part: we pile the filling and cheese into warm corn tortillas, fold them over, and fry them in a little oil until they are crispy and golden brown. It’s messy, fun, and totally worth the effort.

Ground Beef and Potato Tacos Ingredients

The Filling

  • 1 lb ground beef (lean works best)
  • 2 medium Russet or Yukon Gold potatoes; peeled and diced small (about ½ inch cubes)
  • ½ onion; finely diced
  • 2 cloves garlic; minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon oregano
  • Salt and pepper to taste
  • ½ cup tomato sauce or salsa (adds moisture)

The Shells & Assembly

  • 12 corn tortillas
  • 2 cups shredded Monterey Jack or cheddar cheese
  • Vegetable oil (for frying)
  • Fresh cilantro and lime wedges (for serving)
Ingredients for Ground Beef and Potato Tacos arranged in a 4-panel flat lay on a white marble kitchen counter. Save it For Later

Step by Step Method

Cook the Potatoes

  • Boil the diced potatoes in salted water for 5–7 minutes until fork-tender but not mushy. Drain and set aside.
  • Mom Tip: Cut the potatoes small so they fit nicely inside the taco without falling out.

Make the Picadillo

  • In a large skillet, brown the ground beef and onion over medium-high heat until the meat is cooked through. Drain excess grease.
  • Stir in the garlic, cumin, paprika, oregano, salt, and pepper.
  • Add the cooked potatoes and tomato sauce. Simmer for 3–5 minutes until everything is combined and the sauce has thickened.

Warm the Tortillas

  • Wrap the corn tortillas in a damp paper towel and microwave for 30–45 seconds. This makes them pliable so they don't crack when you fold them.

Assemble

  • Spoon a generous amount of the beef and potato mixture onto one half of each tortilla.
  • Top with shredded cheese.
  • Fold the tortilla over to create a half-moon shape.

Fry

  • Heat a thin layer of oil in a skillet over medium heat.
  • Place the tacos in the pan (work in batches) and fry for 2–3 minutes per side until the shell is golden brown and crispy.
  • Drain on paper towels before serving.
Stack of crispy ground beef and potato tacos with seasoned ground beef, diced potatoes, melted cheese, and fresh cilantro on golden corn tortillas, served on a wooden plate with pico de gallo and lime wedges Save it For Later

MAX’S REACTION

"The shell is so crunchy! I like the soft potato cubes inside because they soak up all the taco juice. I ate three of them!"

What Pairs Well With Ground Beef and Potato Tacos

These tacos are very filling, so a light side dish works best. A simple side of pico de gallo or a crisp cabbage slaw adds freshness. If you want to go all out, serve them with Mexican rice or refried beans for a complete cantina-style meal.

Ground Beef and Potato Tacos Variations

Cheesy Potato (Vegetarian)

Skip the beef entirely and double the potatoes. Season heavily with taco spices and mash them slightly so they stick together inside the shell.

Taco Casserole

Don't want to fry individual tacos? Layer crushed tortilla chips, the beef-potato mixture, and cheese in a baking dish for a Ground beef and potato taco casserole.

Breakfast Style

Add scrambled eggs to the filling mixture for an amazing breakfast taco variation.

Spicy Kick

Add a diced jalapeño to the beef mixture or use a spicy salsa in the filling for some heat.

Stack of crispy ground beef and potato tacos with melted cheese, diced potatoes, seasoned ground beef, and fresh herbs in golden corn tortillas Save it For Later

Equipment

  • Large skillet (for filling)
  • Frying pan (for tacos)
  • Pot (for boiling potatoes)
  • Tongs
  • Paper towels (for draining)
  • Mom Tip: Use tongs to gently hold the taco closed for the first few seconds of frying so it keeps its shape.

Storage / Make Ahead / Serving Tips

Refrigerator Storage

Store leftover tacos in an airtight container for up to 3 days. The shells will lose their crunch.

Reheating

To restore the crunch, reheat the tacos in an air fryer at 375°F for 3–4 minutes or in a toaster oven. Do not microwave them unless you want soft tacos.

Make Ahead

You can make the beef and potato filling up to 2 days in advance. Store it in the fridge and fry the tacos fresh when you are ready to eat.

Top Tips for Best Ground Beef and Potato Tacos

Don't overstuff the tacos! If you put too much filling in, it will spill out into the oil and make a mess. Also, make sure your oil is hot enough before adding the tacos—if it's not shimmering, the tortilla will soak up the oil and become greasy instead of crispy.

Ground Beef and Potato Tacos FAQs

Do I have to peel the potatoes?

No, you can leave the skin on for extra texture and nutrition, especially if using Yukon Gold or red potatoes.

Can I bake these instead?

Yes! Brush the assembled tacos with oil, place them on a baking sheet, and bake at 425°F for 10–15 minutes, flipping halfway.

What is Picadillo?

This filling is a simplified version of Tacos de picadillo recipe, a traditional Latin American dish made with ground meat, potatoes, and tomatoes.

Can I use flour tortillas?

You can, but flour tortillas burn much faster than corn. Keep an eye on them and lower the heat if frying.

A Crunchy Family Favorite

We love these tacos because they are simple, satisfying, and easy on the wallet. The combination of textures; crispy shell, tender potato, savory beef is just unbeatable. If you are looking for more flavor-packed family dinners, try our customizable Taco Rice Bowl, the comforting Stuffed Pepper Soup, or our creamy Crack Chicken Noodle Soup.

Share your Ground Beef and Potato Tacos! Tag us @HannahCooking with #BeefPotatoTacos; we’re dying to see your version and hear about your homemade kitchen stories!

⭐️ Rate this Ground Beef and Potato Tacos recipe and let us know what twists or ingredients you used!

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Stack of crispy ground beef and potato tacos with melted cheese, seasoned ground beef, diced potatoes, and fresh herbs on a wooden plate, served with pico de gallo and lime wedges Save it For Later

Ground Beef and Potato Tacos

These hearty Ground Beef and Potato Tacos feature a savory filling of seasoned beef and tender diced potatoes, folded into corn tortillas with cheese and pan-fried until crispy.
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Course: Dinner
Cuisine: Mexican-Inspired
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 tacos
Calories: 350kcal
Cost: $10

Equipment

  • 1 Large skillet (For filling)
  • 1 Frying pan (For tacos)
  • 1 Pot (For potatoes)
  • 1 Tongs (For frying)

Ingredients

  • 1 lb ground beef - Lean
  • 2 medium potatoes - Peeled and diced small
  • 12 corn tortillas - Warmed
  • 2 cups Monterey Jack cheese - Shredded
  • ½ onion - Diced
  • ½ cup tomato sauce - Or salsa
  • 1 teaspoon cumin - Seasoning
  • 1 teaspoon paprika - Seasoning
  • ½ teaspoon oregano - Seasoning
  • 1 cup oil - For frying

Instructions 

  • Boil diced potatoes in salted water until tender; drain.
  • Brown beef and onion; add spices, tomato sauce, and cooked potatoes. Simmer until thickened.
  • Warm tortillas, fill with beef mixture and cheese, and fold in half.
  • Fry tacos in hot oil for 2–3 minutes per side until golden and crispy.
  • Drain on paper towels and serve with lime and cilantro.

Notes

Dice the potatoes small so they cook evenly and fit inside the taco shells. Fry the tacos in hot oil to ensure a crispy, non-greasy shell.

Nutrition

Serving: 2tacos | Calories: 350kcal (18%) | Carbohydrates: 28g (9%) | Protein: 18g (36%) | Fat: 20g (31%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 55mg (18%) | Sodium: 450mg (20%) | Potassium: 500mg (14%) | Fiber: 3g (13%) | Sugar: 2g (2%) | Vitamin A: 400IU (8%) | Vitamin C: 10mg (12%) | Calcium: 200mg (20%) | Iron: 2mg (11%)

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