Idaho Taco Recipes

IDAHO TACO

Steps:

• 1. Peel and shredd potatoes. Peel and chop onion. Put two to three paper towels in a cake pan and set to the side to use later.
• 2. Use a medium size fry pan. Spray pan with cooking spray to prevent sticking (You may want too add a little cooking oil). Add ground beef, shredded potatoe, and chopped onion. Add salt and pepper to taste. Cook until meat is cooked and the potatoe and onion have softened. The mixture should at this point stick together.
• 3. In another frying pan, pour in enough oil to fry tacos.
• 4. Spoon meat mixture (approximately 2 TLBs) onto corn shell.
• 5. Put taco in oil and fold over immediately. Cook on both sides. I cook two or three in the pan at a time.
• 6. Once crisp on both sides remove by using metal tongs. Lay tacos standing up in the paper lined cake pan.
• 7. Now that they are all cooked up... Add your favorite toppings or eat them plain... Enjoy!

IDAHO TACOS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Add taco seasoning; prepare according to package directions. , With a sharp knife, cut an X in the top of each potato; fluff pulp with a fork. Top with taco meat, cheese and onions. Serve with salsa if desired.

IDAHO TACOS

Steps:

• Cook the ground beef til browned, then drain.
• Add the taco seasoning and prepare according to package instructions.
• With a sharp knife, cut an X in the top of each fresh, hot baked potato. Fluff pulp with a fork.
• Top each potato with taco meat, cheese and green onion.
• Serve with bowls of salsa and sour cream and add as desired.

INDIAN TACO

Steps:

• Brown the beef in saute pan over medium-high heat. Add taco seasoning, to taste. Add refried beans. Mix well and set aside.
• For the Frybread: Mix flour, baking powder, salt, sugar, and powdered milk. Add lard or margarine and mix. Add water to make dough soft. Refrigerate until use. Dough will keep several days.
• In a heavy skillet, heat 3/4-inch of oil to 375 degrees F.
• Pat or roll out dough into about 6 (1/4 to 3/8-inch thick) rounds. Slide into hot oil. Puncture once or twice. Fry until golden brown. Flip the dough over and fry other side to golden brown. Take out and drain on paper towels.
• Spoon some meat onto hot bread and top with your choice of the following: cheese, tomatoes, onions, green chiles, olives, salsa, and sour cream.

INDIAN TACO

Steps:

• Mix flour, salt, and baking powder together in a bowl. Stir in enough water to make a dough. Divide dough into 4 pieces and form into 6-inch patties.
• Heat oil in a large skillet over medium heat. Fry patties in batches until puffed and golden, about 5 minutes per side.
• Place bannocks on serving plates and top with chili, tomato, Cheddar cheese, and lettuce.

SMART-CHOICE IDAHO TACOS

Steps:

• Heat oven to 425ºF.
• Prick each potato several times. Bake 45 min. or until tender.
• Meanwhile, cook meat with seasoning mix as directed on package.
• Cut slits in tops of potatoes; top with meat mixture and remaining ingredients.