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Braised Beef Tacos
with roasted mexican potatoes

Active: 35 min Total: 35 min

Using leftover braised beef from earlier in the week makes quick work of classic beef tacos with cheese and pico de gallo. Roasted potatoes on the side are seasoned with a Mexican combination of lime and cilantro for some extra zing.

Dependency

Ingredients

Servings:
4
Metric
Braised Beef Tacos:
  • Avocados - 1, sliced
  • Braised beef (leftover from Wednesday) - ~3 cups
  • Tortillas, taco-sized - 8
  • Cheese, pre-shredded (any type) - 1/2 cup
Pico de Gallo:
  • Shallots - 1 clove, chopped
  • Jalapenos (opt) - 1, chopped
  • Tomatoes, roma - 6, chopped
  • Cilantro - 2 Tbsp, chopped
  • Limes - 1/2, juice of
Roasted Mexican Potatoes:
  • Cilantro - 2 Tbsp, chopped
  • Potato, Yukon gold (sub any baking variety) - 1 lb, 1/2" / 1.3 cm cubes
  • Oil, cooking - 1 Tbsp
  • Limes - 1/2, juice of

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Shallots / Jalapenos - Prep as directed and combine in one bowl. (Can be done up to 5 days ahead)
  2. Tomatoes / Cilantro (for pico and potatoes) - Prep as directed. Remember to divide cilantro to use in both toppings. (Can be done up to 1 day ahead)
  3. Avocados / Potatoes - Prep as directed.

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Make

  1. Heat oven to 425F / 218C.
  2. Spread potatoes out onto a sheet pan and cover tightly with foil. ‘Steam’ in oven for 10 minutes.
  3. While potatoes steam, combine tomatoes, shallots, jalapenos and cilantro (just the portion for the pico). Squeeze in lime juice (the portion for the pico) and season with some salt.
  4. Once potatoes have steamed, remove foil and toss potatoes with cooking oil and some salt and pepper. Return pan to oven and roast until potatoes are tender and golden brown, another 12 to 16 minutes.
  5. Reheat braised beef in the microwave or in a skillet over medium heat, adding a splash of water if it looks dry.
  6. Warm tortillas according to package directions.
  7. When potatoes are finished roasting, toss with the remaining portions of cilantro and lime juice.
  8. Serve tacos filled with braised beef, avocados, cheese and pico de gallo. Enjoy potatoes on the side!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (116)
Gluten-free (9)
Paleo (3)
Vegetarian (14)

38 reviews

Pico and potatoes were very good. Braised beef did not have a lot of flavor. Would add some more Mexican spices next time. It was great that I was able to make it ahead and just reheat for a quick weeknight meal.

By: Stacy
Posted: Feb 06, 2019
Diet: Original
0 Helpful

This was good, but messy . . . next time I'll drain the meat more. Nice change, but I have another recipe for shredded beef tacos that I like better. Pico de gallo was VERY good, and LOVED the potatoes!

By: Stephanie
Posted: Jun 21, 2016
Diet: Original
0 Helpful

easy go to for a busy week!

By: Ashleigh
Posted: May 25, 2016
Diet: Original
0 Helpful

Needs some taco seasoning.

By: Anna
Posted: May 13, 2016
Diet: Original
0 Helpful

Everything was good. My son really liked the potatoes and I liked how the Pico de Gillo came out.

By: David
Posted: May 05, 2016
Diet: Original
0 Helpful

Discovered my roast was only 1.5lbs, so not enough for two meals...I just braised it in the oven (directions from yesterday), shredded the meat, added taco seasoning from "classic tacos" and dinner was delish!! Hubby had 4 tacos haha

By: Monica
Posted: Apr 29, 2016
Diet: Original
0 Helpful