Friday, September 10, 2010


Living room of cousin's cottage.

Tom’s family gathered this last week at his cousin’s cottage to share their love and support as he starts his new health adventure. Michelle, his niece, bravely offered to make her tacos for one of the communal meals. I say bravely because she was feeding 10 people and the cousin’s kitchen although much bigger than mine, it has as little counter space as mine. Also the cousin’s kitchen is stocked with cast-off pots, pans, and tools so the right sized pan or a sharp knife is sometimes very hard to find.

Some of the family patiently waiting for tacos.

I have a most sought after recipe from the Sacramento Bee for OLD STATE FAIR TACOS SCRAMENTO, CALIFORNIA. I haven’t had a chance to try the recipe but it has both potatoes and lettuce cooked into the filling. I was very excited, by now you know I get excited by recipes, when Michelle said her taco filling had potato in it too.

In these times when everyone is struggling with the struggling economy, adding potatoes to a meat filling not only stretches out the meat, but it adds vital minerals and vitamins from the potatoes to the meat dish. I think, and the family agrees, that the potatoes add a nice complementary flavor to the meat and spices.

Garnish with your favorite taco toppings and enjoy!!
CONNIE'S SALSA VERDE is delicious on these tacos.

It is a good thing Michelle made a big batch of meat as we wolfed it down. I cut the recipe in half for the blog, but it is easy for you to double for a crowd. Since Michelle was not in her kitchen with all her spices available, she “cheated” and used a taco seasoning mix. For quick and easy tacos, Michelle swears by, and insists on McCormick Taco Seasoning Mix.

2 lb. ground beef
2 pkg. McCormick Taco Seasoning
2 russet potatoes, grated
1 (12 oz) can tomato paste
2 c water

Ingredients:  Ground beef, tomato paste, russet potatoes and taco seasoning.  Disregard the peaches and tea setting on the table.

In a large skillet, brown the ground beef. When the beef is all browned and cooked, drain off the fat. Grate the potatoes with the large holes on a grater. To the drained beef, add the taco seasoning, tomato paste and water. Stir well. Add the grated potatoes, a handful at a time to the meat mixture and stir well. When all the potatoes are added to the meat, let the mixture simmer to blend the flavors. Stir often to avoid burning the meat on the bottom.

Brown and cook the meat.  Drain well.

Add taco seasoning.

Add tomato paste.

Add water and stir well.

Grate potatoes on large holes of grater.

Add by hand-fuls to the taco meat.  Stir well.

Cook the meat with the added potaotes to blend the flavors.  Stir frequently.

Use corn or flour tortillas.  Garnish with lettuce, tomatoes, avocado, sweet white or green onions, Connie's Salsa Verde or salsa of choice, refried beans, cheeses of your choice, and/or sour cream

Mom's tacos are the best, but what is that happening outside?

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