Crunchy Greasy Beefy Potato Tacos. Brown your chopped onions over medium heat in a large pan As your onions brown, peel and chop your potatoes. Cut them into small chunks, not too thick. Add your potatoes and ground beef to your onions.

Place softened potatoes into a large bowl. Mix in sour cream, garlic, cumin, salt pepper and oregano, and mash until well combined. On half of the tortilla, place about one Tbsp. of the potato mixture and spread it around. You can cook Crunchy Greasy Beefy Potato Tacos using 11 ingredients and 11 steps. Here is how you cook that.

Ingredients of Crunchy Greasy Beefy Potato Tacos

It's 1 lb of ground beef.
Prepare 3 of red potatoes.
It's 1/2 of onion, chopped.
Prepare 1/3 cup of beer... I prefer budweiser.
Prepare 12 of corn tortillas.
Prepare 1 of salt to your liking.
It's 1 of pepper to your liking.
You need 1 of meat seasoning, your favorite and as much to your liking.
You need 1 of garlic salt to your liking.
It's 1 tbsp of cilantro.
Prepare 1 of cooking oil.

These tacos are one of the most popular recipes on my blog. We made these by the hundreds for large dinners when I was in grade school. I can assure you that these are no ordinary taco. These are FRIED beef and potato tacos.

Crunchy Greasy Beefy Potato Tacos step by step

Brown your chopped onions over medium heat in a large pan.
As your onions brown, peel and chop your potatoes. Cut them into small chunks, not too thick..
Add your potatoes and ground beef to your onions. Add your salt, pepper, meat seasoning, garlic, and cilantro. Blend well. Continue to stir frequently until your meat is evenly browned..
As the meat starts to soften and break down, add your beer. Your meat won't be completely browned yet, that's ok..
Once meat is completely browned, Cover and let simmer on low heat for 15 minutes..
Uncover and make sure your potatoes are cooked through and evenly..
Remove from heat. Now for your tacos..
Add oil to frying pan over medium heat. Add enough to fill the entire bottom and be about 1/4" deep..
Warm your tortillas for a few seconds over medium heat, 1 at a time as your filling them. The heat will soften them making them easier to bend into a shell without cracking..
Once your oil is nice and hot, one at a time, fill each tortilla with 2 spoon fulls of your potato meat mix. Add them to your oil, and let fry on both sides till they're a nice golden brown color... I like to put 3 tacos in at a time so I can make sure they cook nice and even, that way I can monitor each one. They can brown pretty quickly depending on how high your heat is..
As you remove them from the pan, lay the tacos on a paper towel covered plate. Thw paper towel will absorb some of the grease. You can even pat the sides of each taco to remove more grease..

After they're cooked, you have to throw on some cheddar cheese and let it melt into the taco meat. Just in case you're wondering, they're fattening. Remove the tacos from the oil and place them on plate or baking sheet covered with paper towels to soak up any excess oil. Then stuff the tacos with shredded cabbage, pico de gallo, cilantro and cotija cheese! Strain potatoes and put them back into the pot.