I know that I am not the only person that likes to save money when it comes to making food, or anything else. This recipe is all about flavor, saving time, and stretching a buck. It is an easy one pan meal that is literally fool proof. It is perfect if you are short on time, or short on cash. It tastes good fresh, and tastes great as leftovers. This recipe is pretty versatile, you can take this idea and run with it, make it your own, and enjoy some interesting flavor combos. With this base recipe, the sky is the limit.
We eat potatoes at least 3-4 times a week just because they are a cheap way to stretch all the meals, fill everyone up, and they are loaded with potassium and fiber. This recipe is bulked up with delicious potatoes and TVP (Textured Veggie Protein), but you can absolutely swap out the TVP for your favorite ground meat. (TVP is soy, but is high in protein, low in fat, and is much cheaper then meat.) To me the flavor it has in this recipe resembles ground chicken because it is pretty mild, but if you wanted more of a beef flavor you could always use beef broth instead of vegetable broth and it would change the flavor. Don’t try to pass it off as meat, it will never work, but it makes a great substitute when eaten for its own flavor.
Since we are talking about stretching meals, and saving money, this recipe probably costs around $2 to make depending on what veggies you choose, and if they are in season. I stayed really simple with some jarred jalapeno peppers, black olives, diced bell peppers, and diced tomatoes. I have to say that the leftovers were even better than when the filling was fresh. I tossed my leftover peppers and tomatoes into the mix before heating it up, topped it with lettuce and it made a really great, quick lunch. Oh! I need to briefly touch on the taco shells. I bought uncooked corn tortillas and baked them. I just flipped a muffin tin over and gently folded them between the tins so they were standing up. Cooked them on 350’f for about 10 minutes, until the edges started to brown and then pulled them out. I love them this way because they stand up like a little boat instead of falling over like a regular hard shell. Like any other hard shell, they can crack, so eat with care. It doesn’t matter which shell you use, what protein you choose, or how you top them, sit back relax, and enjoy!
What protein will you use?
How will you top your taco boats?
Potato & Protein Taco Boats
By Angie Gouchenour
4 Large Tacos (8 small tacos)
½ cup TVP + ½ cup vegetable broth (Or 1 cup of your favorite ground meat)
1 cup SMALL cubed russet potatoes (You can also use sweet potatoes)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
¼ teaspoon black pepper
1 ½ teaspoons chili powder
Pinch of salt
Shells and topping of your choice
Preheat oven to 400’f
Hydrate the TVP in the vegetable broth until broth is fully absorbed
Stir the cubed potatoes and hydrated TVP together
Gently mix in the garlic powder, onion powder, paprika, black pepper, chili powder and salt
Spread on a cookie sheet lined with parchment paper and bake for 30 minutes in preheated oven
Serve in your favorite shell (see tips above) with your favorite toppings
NOTE: If you are choosing to use ground meat, brown your meat in a pan on medium heat on the stove top. Drain. Add the potatoes and about 2 Tablespoons – ¼ cup of water and seasonings and cook until the water is gone and the potatoes are tender.
68 calories per serving (Calories will change depending on your shell and if you choose a different protein)