Mexican Potato Tacos Recipes

POTATO TACOS

Potato Tacos image

Mashed potatoes with cheddar cheese and green onions, fried in a corn tortilla.

Provided by YVONNE51067

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 12

Number Of Ingredients 6

Ingredients

5 large potatoes, peeled and chopped
¼ cup milk
1 cup chopped green onions
1 ½ cups shredded Cheddar cheese
1 (12 ounce) package corn tortillas
1 cup Ranch-style salad dressing

Steps:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes.
Drain potatoes and transfer to a large bowl. Pour in milk and mash until smooth. Stir in onions and cheese; mix well. Spoon 2 heaping tablespoons of potato mixture into the center of each tortilla and fold in half; secure with a toothpick.
In a large skillet add enough oil to reach 1 inch in depth and heat over medium-high heat. Fry tortillas until crispy. Serve with ranch dressing for dipping.

Nutrition Facts : Calories 340.8 calories, Carbohydrate 42.1 g, Cholesterol 20.7 mg, Fat 16.1 g, Fiber 4.5 g, Protein 8.1 g, SaturatedFat 4.8 g, Sodium 302.1 mg, Sugar 2.7 g

MEXICAN POTATO TACOS

Mexican Potato Tacos image

For family taco night, try this veggie-filled variety featuring Old El Paso® shells, seasoning and sauce. They're ready to serve in 35 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

2 large unpeeled Yukon Gold or 3 to 4 medium red potatoes (1/2 lb), cut into 1/4- to 1/2-inch pieces
2 tablespoons vegetable oil
1 medium onion, chopped (1/2 cup)
1/2 medium green bell pepper, finely chopped (1/2 cup)
1/2 cup Old El Paso™ salsa verde
2 1/2 teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
4 Old El Paso™ Stand 'n Stuff™ taco shells (from 4.7-oz box)
1 cup shredded lettuce
1 medium tomato, seeded, chopped
1/2 cup Old El Paso™ taco sauce
1/2 cup queso fresco cheese or Mexican cheese blend (2 oz)

Steps:

Place potatoes in microwavable bowl; cover with microwavable plastic wrap. Microwave on High 5 minutes or until tender.
In 10-inch skillet, heat oil over medium-high heat. Add potatoes, onion and bell pepper; cook 5 to 7 minutes, stirring frequently, until onion and bell pepper are crisp-tender. Reduce heat to medium-low. Stir in salsa verde and taco seasoning mix; cook 3 to 5 minutes, stirring occasionally.
Divide filling evenly into taco shells. Top each with lettuce, tomato, taco sauce and cheese.

Nutrition Facts : Calories 200, Carbohydrate 20 g, Cholesterol 10 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Taco, Sodium 700 mg, Sugar 7 g, TransFat 0 g

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