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Beef Taco O'Brien
The Summer of 1969. I was young, sassy in the era of sex, drugs & rock n roll. Flower Power ruled and I'd just graduated from High School. Life held immense possibilities... So begins my adventure and learning to cook Tacos. Read, "Go West, Young Woman: Beef Taco O'Brien on my blog. Oreida makes Potatoes O'Brien which is a combination of diced potatoes, onions and red/green peppers. I brown the Potatoes O'Brien in a skillet. I don't fry in lard, but fill the taco shells with the beef and potato mixture, sprinkle with my favorite cheese then bake them until the cheese melts. Make this dish as spicy or as mild as you like. Ingredients
- 1 lb of ground beef
- 1/2 bag Potatoes O'Brien
- 1 box of Taco Shells (12)
- 8 oz (2 cups) shredded cheese (Cheddar, Longhorn, Monerey Jack)
- oil (canola or olive)
- salt
- garlic powder
- onion powder
- 1 teaspoon dried parsley
- chili powder
- additional spicy ingredient for heat (optional)
- salsa and/or ketchup
- lettuce, bite-size pieces
Directions
- Pre-heat oven to 350 degrees.
- Sprinkle with salt, garlic powder and onion powder.
- Mix well.
- When almost brown and crispy add parsley.
- Add ground beef and mix with potato.
- Re-season with a bit more salt, garlic and onion powders.
- When meat is half way cooked, add any additional spices (i.e. chili powder)Â depending on your taste and heat tolerance.
- Cook beef until no longer pink. Don't overcook as this will go into the oven for a bit.
- Stand taco shells in a large baking pan and spoon beef/potato mixture into shells.
- Top each filled shell with your favorite cheese.
- Bake in hot oven for 5 minutes or until cheese melts.
- At the table, top with chili powder, salsa/ketchup, lettuce. Serve with corn. Also great with refried beans and Spanish rice.
- *you can use ground turkey, chicken or pork
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