All my pickle people, listen up: you need to start adding pickles to your tacos. Though often revered as the sandwich’s favorite sidekick, pickles play a lead role in this ground beef and pickle taco recipe. Their tangy, crunchy goodness perfectly balances the juicy, decadence of ground beef to create a totally satisfying flavor bomb. Oh, and did we mention it all gets stuffed into a tortilla and fried at the end? Keep reading to find out how a few, easy-to-find ingredients can metamorphasize into the true star of Taco Tuesday.
Ingredients
1/4 cup olive oil
1/2 cup canola oil
1lb ground beef
2 boiled russet potatoes, diced
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon dry oregano
2 tablespoon paprika
Salt and pepper to taste
8 oz cheddar cheese, grated
1 small jar pickle chips
Soft corn tortillas
Instructions
- Sauté ground beef in olive oil.
- Add all the dry spices and cook for 5 minutes.
- Add diced, boiled potatoes and continue to cook for 8–10 minutes.
- Remove from heat and let cool on counter for 30 minutes.
- Heat corn tortillas in a pan and fill them with the beef and potato mixture.
- Close both ends together with a tooth pick.
- Fry them in canola oil for about 2 minutes on each side.
- Once cooked, place them on a paper towel, remove toothpicks and open.
- Add cheddar cheese and pickle chips.
- Enjoy!
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