Tacos have grown in popularity as one of the simplest meals to make and take and they come in a variety of flavors and fusions. National chains like Taco Bell have their version of spiced meat and crispy corn shells, but “street tacos” you will find in Mexico have fresh-cut meat and white sauce. My husband and I own a restaurant in Honolulu that takes an Asian flare with traditional Baja style fish tacos. But the tacos I grew up with at home are different altogether.
Mom calls these “Poor Mans Tacos” because they’re a mixture of ground beef and potatoes, and back when she was growing up, families in her community had to make their meat stretch, so the potatoes were added as a cheap filler, but made for a hearty and tasty meal.
I’ve also included instructions on how to fry tortilla shells yourself. You can take a healthier route and just warm them so they’re pliable, or even use flour tortillas instead.
Make the full batch and have leftovers because you will definitely want to warm this up for lunch the next day. Great to serve with sides of rice, beans, salsa, or our famous Sopita recipe.
Alternatives to Traditional Tacos:
Burrito – wrap filling with toppings in a flour tortilla
Taco Salad – filling and toppings by themselves or on top of tortilla chips, or in a baked tortilla bowl.
Soup – Called caldillo in Spanish which literally means “meat juice.” Add extra water with bouillon when cooking meat and cover to preserve juices. Serve as a hot chunky soup and add cheese to the top.