Smokey Beef and Potato Tacos
We grew the potatoes in these tacos, the limes are from our neighbors tree. The second picture is my potato harvest from yesterday. Potatoes like sunny, cool weather. It’s easy to grow them, especially in a barrel or in grow bags, that way you can just dump the whole thing out when they’re ready to harvest. Plant them low in the container, and hill the dirt up and mulch with straw as they grow to get multiple layers of harvestable potatoes.
These beef and potato tacos are delicious! Using potatoes helps stretch your food dollars. You can make these vegetarian by omitting the meat all together.
In a skillet, olive oil, chopped onion, diced potatoes, salt and papper. Cook until caramelized and cooked through. Set aside.
Brown 1/2 lb grass fed organic ground beef with 1 small chopped onion or shallot, add minced garlic, and a sprinkle of each of the following spices: coriander powder, smoked paprika, chili powder, garlic powder, onion powder, dried basil and season with celery salt and pepper. Deglaze the pan with a little beer, wine or water.
Chop lettuce, slice tomatoes, & grate cheddar cheese. Heat small corn tortillas on each side. Serve the meat and potatoes inside the taco shells and garnish with shredded lettuce, tomato, cheese, guacamole, sour cream, lime wedges and salsa. Yum!