Make this ahead of time. Either reheat the tacos using tortillas the following morning, or wrap them the previous evening. They taste great with taco sauce too!
| Prep Time: | 15 mins |
| Cook Time: | 19 mins |
| Total Time: | 34 mins |
| Servings: | 8 |
| Yield: | 8 tacos |
Ingredients
- ¼ cup vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon red pepper flakes
- 5 potatoes, peeled and shredded
- 1 (12 ounce) can lite luncheon meat (such as Spam®), diced
- ½ (15 ounce) can tomato sauce
- 8 (8 inch) flour tortillas, or more if needed
- salt and ground black pepper to taste
Instructions
- Heat oil in a large skillet over medium heat. Add garlic powder, onion powder, chili powder, ground cumin, and red pepper flakes; stir until mixed. Add potatoes; cook and stir until softened, about 12 minutes.
- Stir luncheon meat into the potato mixture; cook and stir until lightly browned, about 5 minutes. Stir in tomato sauce. Remove from heat.
- Heat tortillas in a toaster oven or conventional oven on warm setting until warmed, about 2 minutes.
- Place large spoonfuls of the potato mixture into warmed tortillas; season with salt and pepper.
Nutrition Facts
| Calories | 413 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 5 g |
| Protein | 14 g |
| Saturated Fat | 4 g |
| Sodium | 842 mg |
| Sugars | 3 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Made it with street taco tortillas 1/4 cube potatoes
This wasn’t a pretty dish by any means but it was tasty. The only thing I recommend and something I will do next time is to use less tomato sauce. The amount called for in the recipe seemed to not only overpower the potatoes but they also lose that nice crust you have on them prior to adding the sauce.