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Waffle Potato Tacos Overload

Ever had an open taco? Yeah? Ever had one with potatoes (not corn tortilla!) as base? No? Then you’re missing out! This loaded open potato taco features festive Mexican flavors, plus the nutritious goodness of the spud.

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Print Recipe

Total Time45 Mins

Prep Time15 Mins

Cook Time30 Mins

ServingsServes 5

Prep Method: Baked

Dish

AppetizerSnack

Prep Time

15 Mins

Cook Time

30 Mins

Serving

Serves 5

Description

Ingredients

900g Frozen Basket Weave Potato / Waffle Cut Potato
½ cup Yellow Onions, minced
500g Ground Beef
5 tbsp Taco Seasoning
3 cups Colby Jack Cheese
½ cup Tomatoes, diced
1 cup Lettuce, shredded
¼ cup Spring Onions, sliced thinly
½ cup Sour Cream
Cilantro
Lime wedges

Preparation

Preheat oven to 220C.
Place frozen basket weave potatoes on baking sheet and cover with foil. Place it in the oven and bake for about 30 minutes or until they get a nice brown color.
Heat oil in a sauté pan and sauté the onions until aromatic. Toss the ground beef in and sauté until browned.
Add the taco seasoning in and pour 2 tablespoons of water, mix well.
Simmer until the liquid evaporates.
Once the waffle potatoes are golden, place on a serving dish and generously add beef, cheese, lettuce, tomatoes, and chopped spring onions. Finish off with sour cream.
Garnish with cilantro and lime.

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Nutrition Facts Per Serving

Calories

317

Fat

12.1g

Sodium

564mg

Cholesterol

34mg

Carbohydrates

41.5g

Fiber

5.2g

Protein

11.2g

Potassium

945mg

Sugar

4.1g

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