Taco Bell Spicy Potato Tacos
Taco Bell….. Why?
If you missed it, Taco Bell released that the beloved spicy potato taco is leaving their menu. If you’re heartbroken like me, don’t worry - I’m jumping straight to my recipe so you can recreate it at home.
What you’ll need:
Potatoes (any kind. whatever you have. it doesn’t matter)
2 tbsp Olive Oil
Lettuce (or spinach - that’s what I used… this time)
Shredded Mexican Blend Cheese
Spices: Cumin, Chili Powder, Garlic Powder, Onion Powder, Salt and Pepper (to taste, figure it out)
Flour Tortilla Shells
OPTIONAL:
Avocado (Sliced up for toppings)
Sour Cream
Black Beans (however you like them, I just add some spices and warm them up and through them in my taco)
Wash and dice your potatoes (I like them pretty small) then lay them out on a paper towel for 30 min. (If you don’t have the time, that’s okay - but if you want those extra crispy potatoes, you’ll want to get as much moisture out as you can)
Pre-heat the oven to 425°
In a bowl, mix your potatoes with olive oil and spices until evenly coated and toss onto a pan.
Put your potatoes in the oven for 20-25 minutes, checking occasionally for your desired crispy level.
While your potatoes are crisping, now is the perfect time to heat up your beans, slice your greens, and prep your toppings. I like to toss my tortillas into the microwave with a wet towel for a few seconds so they’re soft and warm.
That’s it. It’s so easy.
Your potatoes probably need to come out of the oven.
Take your crispy potatoes, throw them on your tortilla, smother them in chipotle ranch, shredded cheese, your greens (and any additions) and bite in to an amazingly delicious, super simple taco bell recreation.
