You probably already knew that I love Mexican cuisine. But now I have combined it with a traditional Dutch ingredient, namely the potato. And I’ll tell you how that works out in this blog, including recipe!
We know Mexican cuisine here mainly as Tex-Mex cuisine. It is a combination of Mexican and Texan cuisine and dishes that fall under this category include burritos, fajitas and nachos filled with ingredients such as corn, beans and tomatoes. The dishes are nicely seasoned and often topped with sour cream and guacamole .
But now I have added another cuisine, the Dutch one! And that turns out to be a very good combination. I filled crispy tacos with deliciously seasoned potatoes and minced meat. And to make it all nice and easy I used the new Patatas Mexicanas from CêlaVíta.
I always find the potatoes from CêlaVíta very convenient to use and they have a nice bite and taste. These new Patatas Mexicanas, which have recently been available in the fridge, are also very tasty and you can slide them straight into the oven. In addition to the seasoned potatoes, the package also contains corn, spring onion, jalapeno pepper and a separate bag with cheese. Ideal for quickly adding a Mexican twist to your meal. Or put them on the table at the weekend for a nice drink.
Tip: CêlaVíta is now giving away 50 JBL speakers worth € 149! Ideal to give a Mexican atmosphere to your dinner. So go to the promotion page and leave your details and have a chance to win this prize.
You can fill and serve the tacos I made, but you can also put them on the table separately with the different fillings and toppings so that everyone can make their own taco. Ideal if you have visitors or during a party. But also if vegetarians eat with them (see tip under recipe) or people with a certain diet. And of course you can make it as spicy as you want. These potato and ground beef tacos are therefore the perfect meal or snack to share and enjoy together.
Recipe Mexican tacos with potatoes and minced meat
1 x CêlaVíta Patatas Mexicanas
250 g tomatoes
1 red onion
300 g minced meat
125 ml sour cream
Heat the oven to 200 degrees. Remove the packaging from the Patatas Mexicanas and keep the bag of cheese aside. Place the dish in the oven for 30 minutes. Add the taco shells in the last few minutes and fry them until slightly crispy. Heat a little oil or butter in a pan and fry the minced meat. Finely chop the red onion and fry briefly with the meat. Cut the tomatoes into quarters. Remove the potatoes and tacos from the oven.
Place the tacos in a baking dish and fill them with the potatoes, meat mixture and tomatoes. If you want to add some extra corn, you can do that too. Sprinkle with the cheese from the bag and place the baking dish in the oven for a few more minutes until the cheese has melted. Finish the tacos with some diced avocado, sour cream and parsley.
Prefer no meat? Then use vegetarian minced meat or replace the meat with kidney beans.
This article was created in collaboration with Celavita.
Source: Leukerecepten by leukerecepten-nl.
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