Recipe: Cheesy potato taco dinner

Recipe: Cheesy potato taco dinner

Maybe you know that the sandwich was invented to make having a meal handy: just put the ingredients between two bits of bread and your meal is ready, portable and easy to eat on-the-go. Tacos are going much the same way with our favourite foods, like meat, potatoes and veg, being placed in a taco with some spices for an easy dinner.

This quick and easy recipe for cheesy potato taco uses hashbrown potatoes out of a packet; you can substitute for double the weight in real potatoes boiled and mashed, the recipe will just take a little bit longer to prepare. 

Prep time: 12 min

Cook time: 15 min

Serves: 6-8 persons


  • 120g packet hashbrown potatoes
  • 450g lean ground beef or turkey
  • 450g frozen chopped spinach
  • 425g diced tomatoes
  • 425g black beans, rinsed and drained
  • 425g whole kernel corn, drained
  • 1/2 cup chopped onion
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 cup shredded cheddar cheese
  • Tortilla chips or warmed tortillas, optional


  1. Prepare hashbrowns according to instructions.
  2. Brown ground beef or turkey and onion in a large skillet over medium-high heat. Drain fat. Stir in seasoning.
  3. Add spinach and stir until thawed.
  4. Stir hashbrowns, tomatoes, black beans, corn and spinach into beef. Cook until heated through, about 5 minutes.
  5. Sprinkle cheese over top; cover and cook on low heat until cheese is melted, 3-5 minutes.
  6. Serve as is with tortilla chips or wrap in a tortilla.