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/
Your recipe sounds so good. I host a Tuesday link up call The Gathering Spot @ http://mamaldiane.com/ hope you come link up. Your blog is very nice. I love your garden!
ReplyDeleteThis sounds like an awesome dish that we would really enjoy! Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
ReplyDeleteCome Back Soon!
Miz Helen