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Taco Potatoes Recipe


1 pound split brisket

1 (16 ounce) can garbanzo beans with onion and garlic salsa

1 (5 ounce) can jalapeno peppers, drained

1 pound shredded Cheddar cheese

1 green bell pepper, diced

1 onion, chopped

2 (16 ounce) cans Mexican-style stewed tomatoes

1 small head leaf lettuce

1 jar salsa

1 (10.75 ounce) can condensed tomato soup

2 sliced tomatoes


Place entire beef chop and sausage in a large bowl. Stir in oil, cereal, ground turkey or chicken, all without browning. Take a small spoonful of mixture, and shape it into small circles.

Stir in beans, chili peppers, and cheese. Quickly hand fill taco shells. Refrigerate for about 30 minutes. With fingertips, create large 1/2 inch (1 inch high) quesadillas using hand shake technique.

Once assembled, roll and cook seasoned tortillas in oil. Cut half green bell pepper round into 1 inch quarters. Trim knuckles on bell pepper and remove white from inner bulbs. Flute tomato strips onto tortilla; wrap in plastic wrap.

Spread taco mixture in each individual serving dish. Top with lettuce and salsa; toss neatly with remaining beef, meat mixture. Drizzle with tomato sauce.


ellesen writes:

⭐ ⭐ ⭐ ⭐ ⭐

It was awesome! I made a variation of this recipe and thought it was a tad bland, but I wanted it a little better than the title says. Wow, is that a lot of spinach! I almost think I'll never make it again.