Growing up I hated any Mexican, including tacos. I vividly remembering gagging as my mother tried to make me eat them. (Sorry about the drama, Mom!) Suddenly during my pregnancy with baby 3 I developed a taste for mild Mexican that has stuck with me. This new taste added a few new recipes to our family's meals. Taco potatoes is a fun twist on a Mexican stand by. I always brown an extra pound of hamburger to have in the freezer for last minute meals. Whether planned or last minute I think that your family will love this one too!
1 lb ground beef-browned
1 bag shredded potatoes (Or make your own!)
1 cup white cheddar or Monterey jack cheese
2-3 tablespoons Taco Seasoning (The homemade shredded potatoes might seem intense but making your own taco seasoning is super easy! Try it.)
1 can (1 3/4 cup) tomato sauce (Check the fridge or panty and use whatever is there. Pizza sauce, spaghetti sauce, regular tomato sauce or crushed tomatoes. Anything will work.)
1 can red or black beans-rinsed and drained
1 cup frozen corn-warmed
2 cups shredded lettuce.
Mix beef, seasoning and tomato sauce and warm on the stove. Place half the shredded potatoes in a large oiled skillet. Pan-fry potatoes (It will take a few tablespoons of oil or butter. Make sure they are crispy! You may want to season with a little salt.) Serve family style. Build with shredded potatoes as the base then top with meat and taco toppings. Enjoy!
This post is linked up at Pennywise Platter Thursdays @ http://www.thenourishinggourmet.com/ Full Plate Thursdays @ http://mizhelenscountrycottage.blogspot.com/ and Fight Back Friday @ http://www.foodrenegade.com/