MASHED POTATO TACOS RECIPES

POTATO TACOS RECIPE | ALLRECIPES

Potato Tacos Recipe | Allrecipes image

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

Provided by YVONNE51067

Categories World Cuisine Latin American Mexican

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 12 servings

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, CarbohydrateContent 42.1 g, CholesterolContent 20.7 mg, FatContent 16.1 g, FiberContent 4.5 g, ProteinContent 8.1 g, SaturatedFatContent 4.8 g, SodiumContent 302.1 mg, SugarContent 2.7 g

THANKSGIVING LEFTOVER IDEA: MASHED POTATO TACOS! | JUST A ...

Thanksgiving Leftover Idea: Mashed Potato Tacos! | Just A ... image

Chef Curtis Stone shares a quick and easy way to use up leftover mashed potatoes: crispy, creamy tacos with pico de gallo and lime.

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients

2 cups cold mashed potatoes
Cooked crispy bacon or chorizo
optional
8 corn tortillas
2 cups canola oil
for frying
Salt
½ cup Mexican crema or sour cream
2 cups finely shredded cabbage
1 cup homemade or store-bought pico de gallo
Hot sauce
Lime wedges

Steps:

Spoon ¼ cup of the mashed potatoes and bacon or chorizo (if using) along the center of each tortilla
Fold the tortilla in half, pressing to seal
In a large frying pan, heat the oil over medium-high heat
When oil is hot (about 375°F), reduce the heat to medium and fry four of the tacos, turning once, for about 2 minutes per side, or until golden and crisp
Transfer the fried tacos to a rack to drain and immediately sprinkle with salt
Repeat with the remaining tacos
Divide tacos among four plates
Spread crema over one side of each taco (don't try to pry the tacos open; these are eaten closed), then top with cabbage and pico de gallo
Serve with hot sauce and lime wedges

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