Steak and Potato Tacos|This Is Why I’m Full
These delicious Steak and Potato Tacos are sure to be a winner with every family member! Easy to make, and crazy delicious you will never want to make another taco recipe again! For me the most important part of these tacos was the potatoes, you can use frozen if you want to, hash browns or french fries will do the trick, but not for me!
I’m an over-achiever when it comes to potatoes, as you will see with my Twice Baked Potato Extravaganza! that I will be posting eventually. Anyway, for these tacos I planned to use store-bought frozen potatoes, but then I remembered the bag of potatoes sitting on the kitchen floor and I decided to make my own! In the past I have tried making fresh hash browns or home fries to go along with breakfast food, none of them worked out super well but for these Steak and Potato Tacos I decided to play it smart.
I both boiled and baked some potatoes, just to figure out what would work better, and I figured why not, I can just use the leftovers for another meal! Well, long story short the baked potatoes are what we ended up using for our Steak and Potato Tacos, they hold together much better and have that firm texture I was looking for!
Let us know what you think of our Steak and Potato Tacos and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!
- 2 lb roast beef
- 3 cup salsa
- 2 cup Beef broth
- 1 tbsp Taco seasoning
- 1 whole lime juiced
- 10-12 tortillas 9 inches
- 1/2 lb potatoes russet or Idaho baked until cooked and chopped into large pieces
- 1/2 cup cilantro
- 1 clove garlic minced
- 2 cups Parmesan cheese
- Put your roast into your crock pot with salsa, beef broth, lime juice, taco seasoning and cilantro
- Cook on low for 8 hours or on high for 6 hours
- Once the meat is cooked take it out and shred it
- Place your baked and chopped potatoes into a skillet on the stove with 2 tbsp olive oil and 1 clove Garlic cook on medium-high heat until golden brown, set aside
- Take each tortilla and butter one side of each, and press into a bowl of Parmesan cheese
- Cook each in a pan until the cheese turns golden brown
- Pleace a few fries/tots into the bottom of each taco shell
- Spoon 2-3 tbsp of the beef onto the top of the tots/fries
- Top with sour cream, cheese, guacamole, salsa, hot sauce, whatever you like!
- Enjoy!
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