This delicious recipe loaded with ground beef, potatoes, cheddar cheese and bacon flavor taco !!!
Yield: 6 to 8 servings
- 1/2 pound ground beef
- 2 lbs. medium to large red potatoes, scrubbed clean
- 6 slices thick-cut bacon (we use a double smoked variety from our local meat market, so good!)
- 2 T. unsalted butter
- 1/2 of a large yellow onion, chopped
- 1 Tablespoon of taco seasoning
- 8 oz. shredded medium cheddar
- 1/4 c. chopped fresh chives
- 1 small red pepper cut in strips
- 1 small green pepper cut in strips
- kosher salt, to taste
- freshly ground black pepper, to taste
In a large sauce pan or pot, boil potatoes in water just until tender, about 12 minutes or so, depending on the size of your potatoes. Drain and let cool for 20 to 30 minutes. Slice potatoes into 1/4” rounds, leaving skins on.
Preheat oven to 375°.
In a large cast iron skillet over medium heat, fry bacon until crisp yet chewy. Remove bacon to a paper towel lined plate. Once cooled, chop into 1/4″ to 1/2″ size pieces.
In another skillet cook beef until brown add taco seasoning. reserve
Drain all bacon fat from the skillet, except to leave about 1 tablespoon. Return skillet to stove top over medium heat and add the butter. Once butter is melted, add the onion and peppers and gently sauté for about 5 minutes, stirring once or twice sauté until onion and peppers is softened but not charred. Remove mixture to a small bowl.
Remove skillet from heat and layer half of the potato rounds into the bottom of the skillet. Top with half of the onion and peppers mixture, half of the chopped bacon, half of beef, half of the cheese, and half of the chives. Sprinkle with salt and pepper, to taste.
Layer on the remaining potato rounds, topped with the remaining onion and peppers mixture, bacon,beef, cheese, and chives. Sprinkle again with salt and pepper, to taste. Bake for about 20 to 25 minutes, or until cheese is bubbly and a bit browned. Remove from oven and let cool just a minute or two.