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Author Notes: Although she claims she cannot cook, my grandma has taught me lots of little tips and tricks in the kitchen. This is one of them. It is a good way to stretch a pound of ground beef using the potato. And you get some of the best tacos you've ever had. This is one of those meals that gets even better the next day. Just reheat a bit in a soft flour tortilla with some cheese and salsa.
Some tips: Cut the potatoes so they will cook quickly but not so small that they will fall apart.
Keep adding cumin until it tastes delicious.
This recipe is pretty darn flexible and a good one for beginners.
Also this recipe will work with cinnamon if you don't have cumin. It will be different but kind of a fun change. —Marie Weber
- 1 pound Ground beef
- 1 russet potato (peeled & cut into small cubes)
- 1 tablespoon ground cumin
- 1 tomato
- some water
- salt & pepper (to taste)
- hard shell tacos
- Various toppings:
- Grated cheese
- hot sauce
- Brown the meat over medium high heat. If your meat is particularly fatty, make sure you drain off the excess fat.
- Once it is cooked or nearly cooked add the cumin, potatoes, and tomatoes.
- Stir in a splash of water and cover. The steam will help cook the potatoes. Turn down the heat a little so it does not burn.
- Cook until the potatos are cooked through. Season with salt and pepper.
- Heat up your taco shells however you like (if you don't they will just break) then fill with a spoonful or two of the ground beef mixture. Then top with you favorite taco toppings!