Cheesy Potato Tacos (Printable Version)
Crispy potatoes and savory beef layered with cheese and smoky sauce inside warm tortillas.
# Ingredients:
→ Potato Base
01 -
450 grams frozen tater tots
→ Protein
02 -
450 grams 85% lean ground beef
→ Cheese Blend
03 -
100 grams sharp cheddar cheese, shredded
04 -
100 grams Monterey Jack cheese, shredded
→ Tortillas and Sauces
05 -
6 large burrito-sized flour tortillas
06 -
120 grams sour cream
07 -
60 grams chipotle sauce
# Steps:
01 -
Preheat oven to 220°C and arrange tater tots on a baking tray; bake for 20-25 minutes until golden and extra crispy.
02 -
While tots bake, cook ground beef in a skillet over medium heat until browned; season with salt, pepper, and optional taco spices; drain excess fat.
03 -
Lightly break up baked tater tots and combine them with the seasoned beef, retaining some chunks for texture contrast.
04 -
Warm tortillas in a dry pan or microwave until pliable to prevent tearing during assembly.
05 -
Spread chipotle sauce on each tortilla, layer with the beef and potato mixture, sprinkle with shredded cheese, add sour cream, then fold sides and roll tightly.
06 -
Place assembled tacos seam-side down on a baking tray; sprinkle remaining cheese on top and bake at 180°C for 10 minutes until cheese melts and edges seal.
# Notes:
01 -
Warming tortillas before assembly prevents cracking and ensures structural integrity.
02 -
For added flavor, season sour cream with a pinch of taco seasoning.
03 -
These tacos can be prepped ahead, refrigerated for up to 3 days, or frozen for 3 months; reheat thoroughly before serving.