Tasty Ground Beef and Potato Tacos

Taco night is always a hit at my house, but I’ll be honest – sometimes I get tired of the same old routine. Ground beef, a packet of seasoning, some shredded lettuce, and we’re done. It’s fine, but it’s not exciting anymore.

That’s why I started adding potatoes to my tacos. It sounds a little different, I know, but think about it – crispy, seasoned potatoes mixed with savory ground beef? It makes the filling heartier and adds this great texture that regular tacos just don’t have. Plus, potatoes are cheap and I almost always have them sitting in my pantry.

These ground beef and potato tacos have become our new Tuesday night standard. The best part? Everything cooks in about the same amount of time, so you’re not standing at the stove all night. Just dice up those potatoes, get them crispy, brown your beef with some spices, and you’re ready to fill up some tortillas.

What Kind of Ground Beef Should I Use?

For these tacos, you’ll want to pick ground beef with the right fat content to keep things flavorful without being too greasy. I’d go with 80/20 or 85/15 ground beef, which gives you enough fat to keep the meat juicy and tasty while it cooks with all those spices. If you use something leaner like 90/10, your taco filling might end up a bit dry, so you may need to add a splash of beef broth or water while cooking. On the flip side, if you go with something fattier like 73/27, just be sure to drain off the excess grease after browning so your tacos aren’t swimming in oil.

Options for Substitutions

This taco recipe is easy to customize based on what you have in your kitchen:

• Ground beef: You can swap ground beef for ground turkey, chicken, or pork without changing anything else in the recipe. For a vegetarian option, try crumbled firm tofu or cooked black beans – just reduce the cooking time since they don’t need to brown like meat does.
• Potatoes: Any potato variety works here. Russets, Yukon golds, or red potatoes all cook up nicely. Sweet potatoes are also a great option if you want a slightly sweeter flavor.
• Monterey Jack cheese: Feel free to use cheddar, pepper jack, queso fresco, or a Mexican cheese blend. They all melt well and taste great in tacos.
• Corn tortillas: Flour tortillas work just as well if that’s what you prefer or have on hand. You can also use hard taco shells if you skip the pan-frying step.
• Fresh cilantro: If you’re one of those people who thinks cilantro tastes like soap, substitute with fresh parsley or just leave it out completely.
• Jalapeño: Adjust the heat level by using serrano peppers for more spice, or bell peppers if you want to keep things mild. You can also use canned green chiles in a pinch.

Watch Out for These Mistakes While Cooking

The biggest mistake when making these tacos is not draining the fat from the ground beef properly, which can make your tortillas soggy and greasy – after draining, let the beef sit on paper towels for a minute to absorb any extra grease.

Another common error is overcrowding the pan when frying the tacos, so work in batches and give each taco enough space to get that golden, crispy exterior you’re looking for.

To prevent your potatoes from turning out mushy in the air fryer, make sure to cut them into even-sized pieces and don’t skip shaking the basket every 5-7 minutes for consistent cooking.

Finally, when folding your tacos, don’t overstuff them with the beef and potato mixture – using about 1/4 cup of filling per taco makes them easier to flip and keeps everything from spilling out while cooking.

What to Serve With Ground Beef and Potato Tacos?

These hearty tacos are filling on their own, but I love serving them with a big bowl of Mexican rice and some refried beans on the side for a complete meal. A simple cabbage slaw with lime juice adds a nice crunch and helps balance out the richness of the beef and potatoes. If you want to keep things easy, just set out some sour cream, extra lime wedges, and hot sauce so everyone can customize their tacos the way they like. For a lighter option, serve them alongside some elote (Mexican street corn) or a fresh avocado salad with cherry tomatoes and cilantro.

Storage Instructions

Store: Keep your leftover taco filling in separate airtight containers in the fridge for up to 4 days. I like to store the seasoned ground beef and potatoes separately from the fresh toppings so everything stays at its best. The salsa should go in its own container too, and it’ll actually taste even better the next day once the flavors meld together.

Freeze: The beef and potato mixture freezes really well for up to 3 months. Just let it cool completely first, then portion it out into freezer bags and squeeze out as much air as possible. I wouldn’t recommend freezing the fresh salsa or assembled tacos though, since the tortillas get soggy and the tomatoes get mushy.

Reheat: Warm up the filling in a skillet over medium heat with a splash of water or broth to keep it from drying out. You can also microwave it in 30-second intervals, stirring in between. If you’re reheating from frozen, let it thaw in the fridge overnight first for the best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3400
• Protein: 110-130 g
• Fat: 170-200 g
• Carbohydrates: 260-300 g

Ingredients

For the potatoes:

• 5 potatoes
• olive oil
• salt
• pepper
• 1 tsp garlic powder
• 1 tsp paprika

For the beef filling:

• 1 lb ground beef
• 1 onion
• 3/4 tsp salt
• 3/4 tsp pepper
• 2.5 tsp chili powder
• 1.5 tsp cumin
• 1 tsp dried cilantro
• 1/2 tsp dried oregano
• 1.5 tbsp garlic (minced or grated)

For assembling tacos:

• 2.5 tbsp olive oil
• 2.5 tbsp butter (I like Kerrygold unsalted butter for this)
• corn tortillas
• Monterey Jack cheese

For the pico de gallo:

• 4 tomatoes
• 1/2 onion
• 1 jalapeño
• 1/2 bunch cilantro
• 2 limes
• salt
• pepper

Step 1: Prep and Air Fry the Potatoes

• 5 potatoes, peeled, washed, and cubed
• olive oil
• salt
• pepper
• 1 tsp garlic powder
• 1 tsp paprika

Peel, wash, and cut the potatoes into small cubes (about 1/2 inch) so they cook evenly and quickly.

Toss them in a bowl with olive oil, salt, pepper, garlic powder, and paprika until well coated.

Spread them in your air fryer basket and cook at 400°F for 20 minutes, shaking the basket every 5 minutes to ensure even browning.

The potatoes should be golden and crispy on the outside while tender inside.

Transfer to a plate and set aside.

Step 2: Brown the Beef and Build the Seasoning Base

• 1 lb ground beef
• 2.5 tbsp olive oil
• 1 onion, diced

While the potatoes cook, heat 2.5 tablespoons of olive oil in a large skillet over medium-high heat.

Add the ground beef and cook, breaking it apart with a spoon, until it’s browned and cooked through (about 5-7 minutes).

Dice the onion and add it to the beef, stirring frequently for 2-3 minutes until softened.

Carefully drain excess fat from the pan, leaving just enough to coat the bottom.

I like to tilt the pan and use a spoon to absorb the fat with paper towels for better control.

Step 3: Season the Beef Mixture and Combine with Potatoes

• browned beef and onions from Step 2
• 1.5 tbsp garlic, minced or grated
• 2.5 tsp chili powder
• 1.5 tsp cumin
• 1 tsp dried cilantro
• 1/2 tsp dried oregano
• 3/4 tsp salt
• 3/4 tsp pepper
• crispy potatoes from Step 1

Add the minced garlic to the browned beef and onions, stirring constantly for about 30 seconds until fragrant.

Then add the chili powder, cumin, dried cilantro, oregano, 3/4 teaspoon salt, and 3/4 teaspoon pepper, stirring well to coat everything evenly.

Lower the heat to a gentle simmer and let it cook for 1-2 minutes so the spices bloom and deepen in flavor.

Add the crispy potatoes from Step 1 and fold everything together gently.

The beef-potato mixture should stay warm over low heat while you prepare the tortillas.

Step 4: Make the Fresh Pico de Gallo

• 4 tomatoes, diced
• 1/2 onion, diced
• 1 jalapeño, minced
• 1/2 bunch cilantro, chopped
• 2 limes, juiced
• salt
• pepper

While the beef simmers, prepare a quick pico de gallo for serving.

Dice the 4 tomatoes and the 1/2 onion into small, uniform pieces.

Mince the jalapeño (removing seeds if you prefer less heat) and chop the fresh cilantro.

Combine everything in a bowl, squeeze the juice from both limes over the top, and season with salt and pepper to taste.

Let it sit until ready to serve—the acid from the lime will help keep it fresh and bright.

Step 5: Cook the Tacos Until Golden and Crispy

• 2.5 tbsp butter
• corn tortillas
• Monterey Jack cheese
• beef-potato mixture from Step 3

Heat 2.5 tablespoons of butter in a separate skillet over medium-high heat until it’s melted and foamy.

Working with one tortilla at a time, place it in the pan and let it warm for about 10 seconds.

Add a small handful of Monterey Jack cheese to one half of the tortilla, then top with a generous spoonful of the beef-potato mixture from Step 3.

Fold the tortilla in half and cook for 2-3 minutes until the bottom is golden and crispy, then carefully flip and cook the other side for another 1-2 minutes until equally golden.

I like to use a bit more butter than you might think—it creates that perfect crispy, slightly decadent exterior that makes these tacos special.

Step 6: Plate and Serve

• cooked tacos from Step 5
• pico de gallo from Step 4

Transfer the cooked tacos to a serving plate or individual plates while they’re still warm and crispy.

Top each taco with a spoonful of the fresh pico de gallo from Step 4.

Serve immediately with your choice of additional toppings like sour cream or taco sauce on the side.

The contrast of the crispy tortilla with the warm, flavorful beef and potato filling, topped with the fresh, tangy pico de gallo, is what makes these tacos so delicious.

Tasty Ground Beef and Potato Tacos

Delicious Tasty Ground Beef and Potato Tacos recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 10 tacos

Calories 3200 kcal

Ingredients

  

For the potatoes::

• 5 potatoes
• olive oil
• salt
• pepper
• 1 tsp garlic powder
• 1 tsp paprika

For the beef filling::

• 1 lb ground beef
• 1 onion
• 3/4 tsp salt
• 3/4 tsp pepper
• 2.5 tsp chili powder
• 1.5 tsp cumin
• 1 tsp dried cilantro
• 1/2 tsp dried oregano
• 1.5 tbsp garlic (minced or grated)

For assembling tacos::

• 2.5 tbsp olive oil
• 2.5 tbsp butter (I like Kerrygold unsalted butter for this)
• corn tortillas
• Monterey Jack cheese

For the pico de gallo::

• 4 tomatoes
• 1/2 onion
• 1 jalapeño
• 1/2 bunch cilantro
• 2 limes
• salt
• pepper

Instructions

 

• Peel, wash, and cut the potatoes into small cubes (about 1/2 inch) so they cook evenly and quickly. Toss them in a bowl with olive oil, salt, pepper, garlic powder, and paprika until well coated. Spread them in your air fryer basket and cook at 400°F for 20 minutes, shaking the basket every 5 minutes to ensure even browning. The potatoes should be golden and crispy on the outside while tender inside. Transfer to a plate and set aside.
• While the potatoes cook, heat 2.5 tablespoons of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it's browned and cooked through (about 5-7 minutes). Dice the onion and add it to the beef, stirring frequently for 2-3 minutes until softened. Carefully drain excess fat from the pan, leaving just enough to coat the bottom. I like to tilt the pan and use a spoon to absorb the fat with paper towels for better control.
• Add the minced garlic to the browned beef and onions, stirring constantly for about 30 seconds until fragrant. Then add the chili powder, cumin, dried cilantro, oregano, 3/4 teaspoon salt, and 3/4 teaspoon pepper, stirring well to coat everything evenly. Lower the heat to a gentle simmer and let it cook for 1-2 minutes so the spices bloom and deepen in flavor. Add the crispy potatoes from Step 1 and fold everything together gently. The beef-potato mixture should stay warm over low heat while you prepare the tortillas.
• While the beef simmers, prepare a quick pico de gallo for serving. Dice the 4 tomatoes and the 1/2 onion into small, uniform pieces. Mince the jalapeño (removing seeds if you prefer less heat) and chop the fresh cilantro. Combine everything in a bowl, squeeze the juice from both limes over the top, and season with salt and pepper to taste. Let it sit until ready to serve—the acid from the lime will help keep it fresh and bright.
• Heat 2.5 tablespoons of butter in a separate skillet over medium-high heat until it's melted and foamy. Working with one tortilla at a time, place it in the pan and let it warm for about 10 seconds. Add a small handful of Monterey Jack cheese to one half of the tortilla, then top with a generous spoonful of the beef-potato mixture from Step 3. Fold the tortilla in half and cook for 2-3 minutes until the bottom is golden and crispy, then carefully flip and cook the other side for another 1-2 minutes until equally golden. I like to use a bit more butter than you might think—it creates that perfect crispy, slightly decadent exterior that makes these tacos special.
• Transfer the cooked tacos to a serving plate or individual plates while they're still warm and crispy. Top each taco with a spoonful of the fresh pico de gallo from Step 4. Serve immediately with your choice of additional toppings like sour cream or taco sauce on the side. The contrast of the crispy tortilla with the warm, flavorful beef and potato filling, topped with the fresh, tangy pico de gallo, is what makes these tacos so delicious.