Dinner

Tacos Dorados with Potato and Ground Beef Filling Recipe

Name: Tacos Dorados with Potato and Ground Beef Filling Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 large russet potatoes, peeled and diced into 1-inch chunks; 1 tablespoon vegetable oil, plus more for frying; ½ small onion, chopped (white or yellow); 2 cloves garlic, minced; 1 pound lean ground beef; 1 ½ teaspoon chili powder; 1 teaspoon kosher salt, plus more as needed; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon freshly ground black pepper; ¼ teaspoon ground cumin; 16 corn tortillas; Mexican crema; Thinly shredded lettuce; Salsa; Chopped cilantro; Queso fresco or cotija cheese

ByHugo Harnd April 9, 2026April 9, 2026

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Introduction

Tacos Dorados are crispy, golden tacos filled with a savory blend of mashed potatoes and seasoned ground beef. This traditional Mexican dish offers a delightful combination of textures and flavors, perfect for a satisfying meal or snack.

The dish shows three golden brown folded tacos arranged in a triangle on a white plate with blue swirled patterns along the edge. The tacos sit on a bed of shredded pale green lettuce spread across the plate. Each taco is topped with more shredded lettuce, bright green cilantro leaves, white creamy sauce drizzles, crumbled white cheese, and dollops of dark red salsa placed in the center of each taco. The white marbled surface underneath the plate is partially visible with a small bit of a white bowl filled with dark red salsa in the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large russet potatoes, peeled and diced into 1-inch chunks
1 tablespoon vegetable oil, plus more for frying
½ small onion, chopped (white or yellow)
2 cloves garlic, minced
1 pound lean ground beef
1 ½ teaspoons chili powder
1 teaspoon kosher salt, plus more to taste
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon freshly ground black pepper
¼ teaspoon ground cumin
16 corn tortillas
Mexican crema, for serving
Thinly shredded lettuce, for serving
Salsa, for serving
Chopped cilantro, for serving
Queso fresco or cotija cheese, for serving

Instructions

Step 1: Fill a large pot or Dutch oven with water and bring it to a boil over high heat. Add the diced potatoes and boil for 20 minutes or until fork-tender. Drain the potatoes, return them to the pot, and mash them with a potato masher. Set aside.
Step 2: Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the chopped onion and minced garlic, cooking for 1-2 minutes until softened and fragrant.
Step 3: Add the ground beef to the skillet, breaking it up with the back of a spoon. Stir in chili powder, kosher salt, garlic powder, onion powder, black pepper, and ground cumin. Cook for 8-10 minutes until fully cooked, then remove from heat.
Step 4: Combine the mashed potatoes with the cooked ground beef mixture, stirring thoroughly. Taste and adjust seasoning with additional salt if needed.
Step 5: Wrap the corn tortillas in a damp paper towel and warm them in the microwave for 30 seconds until pliable. Alternatively, warm tortillas on a skillet or comal over medium-high heat.
Step 6: Working in batches of three, spoon 2-3 tablespoons of the potato and meat mixture onto one half of each tortilla. Fold the tortilla over the filling to form a taco. Repeat to assemble all tacos.
Step 7: Pour enough vegetable oil into a deep skillet or sauté pan to reach halfway up the tacos. Heat the oil over medium-high heat until it reaches 350-375°F. Fry the tacos for 45-60 seconds per side until golden brown and crispy.
Step 8: Transfer the fried tacos to a paper towel-lined plate to drain excess oil. Repeat until all tacos are fried.
Step 9: Serve the tacos dorados topped with Mexican crema, shredded lettuce, salsa, chopped cilantro, and crumbled queso fresco or cotija cheese.

Tips & Variations

For extra crispiness, double fry the tacos by frying a second time for 15-20 seconds after draining.
Substitute ground turkey or chicken for a leaner filling.
Warm tortillas thoroughly to prevent cracking when folding.
Add finely chopped jalapeños to the filling for a spicy kick.

Storage

Store leftover tacos dorados in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to help maintain crispiness. Avoid microwaving directly, as it can make the tacos soggy.

How to Serve

Two golden-brown folded tacos sit on a bed of shredded light green lettuce, all placed on a white plate with blue patterns. The tacos have a crispy texture and are topped with white creamy sauce, a small line of red-brown salsa, and fresh bright green cilantro leaves. Crumbled white cheese is sprinkled over the tacos and lettuce, giving a slight grainy texture. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, you can prepare the potato and meat filling a day in advance and store it in the refrigerator. Reheat it before assembling the tacos.

What type of oil is best for frying?

Use a neutral oil with a high smoke point, such as vegetable oil or canola oil, for frying tacos to achieve a crispy texture without imparting strong flavors.