Taco’s are often seen as fast food shared with friends before going out and not really as a daily meal for the whole family. But this recipe has a twist that will make it food to share as well as a good meal. Spiced potato replaces the taco shells, filled with ground beef and topped with cheese.
1 kg. Potatoes
25 gr. Butter
1 Egg yolk
Splash of milk
1 package of Taco seasoning (35 gr.)
1 Onion, finely chopped
400 gr. Ground Beef
2 Tomatoes, chopped
3 tbsp Ketchup
100 gr. Cheese, grated (Cheddar, Gouda etc.)
1/2 Iceberg Lettuce
125 gr. Crème Fraîche
Bunch of fresh Parsley
– Peel the potatoes and cut them in small pieces. Boil them in salted water until done.
– Pre-heat the oven to 180C.
– Mash the potatoes. Add the butter and egg yolk and if your mash is not smooth enough, add a splash of milk.
– Add a 1/4 of the taco seasoning to the mash and mix through well.
– Put some baking paper in a low baking tin (about 20 x 30 cm). Add the potato puree and divide evenly over the bottom and cover the sides as well with a little edge of potato.
– Pre bake the bottom of the taco pie for 7-10 minutes.
– Melt some butter or oil in a frying pan and soften the onion. Add the ground beef and bake until done and browned.
– Add the 2 tomatoes and ketchup. Mix in the rest of the taco seasoning.
– When the potato bottom is pre-cooked, add the beef mixture and top with the cheese.
– Bake for another 15 minutes.
– Wash and cut the lettuce and tomato in small pieces.
– Mix 3 tbsp of crème fraîche with the parsley and season with salt and pepper. Dress the lettuce and tomato with it.
Serve the taco pie with the salad and rest of the crème fraîche.