Potato and Chorizo Taco

READY IN: 50mins
Recipe by ratherbeswimmin

You can make the filling ahead of time and reheated before using.

Top Review by Ginny Sue

The veggies are a cool addition to chorizo; they help tone down the spicyness and add testure. I skipped the part about mashing the potatoes, I liked the little potato squares mixed with the meat. I used some of Recipe #211024 for the chorizo.

Ingredients Nutrition


  1. In a big skillet over medium-high heat, cook the chorizo for about 5 minutes or until it starts to render its fat, stirring to crumble up the meat.
  2. Stir in the potato, onion, and 2/3 cup water.
  3. Lower heat to medium and cook, covered, stirring occasionally, and adding a little water if necessary to prevent sticking.
  4. When the potatoes are soft, after about 10-15 minutes, remove pan from heat.
  5. Use a potato masher or fork and mash the sausage-potato mixture slightly right in the pan.
  6. Stir in the tomato; season to taste with salt and pepper.
  7. Warm the tortillas.
  8. To make a taco: Lay a quarter of the filling in a strip down the center of a warm tortilla; roll up from left to right; eat immediately.

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