August 13, 2025
While I miss my girls like crazy while they are away at school, I love hearing about the meals they’re making in their little college kitchens. I often get forwarded TikTok videos from both with ideas for new meals and requests for substitutions or actual cooking methods, which are, well, err… not exact. Honestly, nothing makes me happier. No matter who’s doing the cooking, the conversations about food keep us connected—be it one bite or FaceTime at a time.
In a previous post, I shared my chicken tenders recipe (you can find it here), and today, we’re talking about another simple, flavor-packed favorite: Beef and Potato Tacos. This is our go-to family recipe for busy nights because it’s versatile, nutritional, satisfying, and makes the best leftovers. It’s a table pleaser and so easy to prepare, especially when the sun is going down and the brain fog is setting in. Plus, ground meat is having a major moment right now (as the NYT recently pointed out here), and I’m all for an easy, economical, and delicious protein that works across a variety of meals.
No, I didn’t grow th broccoli but “harvest” lovely organic versions weekly at the farmers market and yes, even at “The Vons” sorry—still having trouble with the adjustment to calling it Pavilions though I do love the new organic selections (especially when they have full fat Good Culture cottage cheese in stock). Still, no matter where I buy broccoli I always purchase with the stems intact. I think I like the flavor of the stems are even better than the florets. I adore a vegetable you can use in two ways. This warm broccoli is a delightful way to use those leftover stems—the stems get soft when and the texture and sweetness really shines on it’s own, and the stems are great addition to add to things like soups and yes, even in these tacos.
This beef and potato mix is perfect for tacos (try this amazing taco lettuce or corn tortillas), nachos, burrito bowls, or even tossed over a salad. And just like with the chicken tenders, we’re using a handful of staple spices—smoked paprika, cumin, and Aleppo pepper—that are workhorses in the kitchen and great for keeping on hand.
½ cup onion, small dice
½ cup broccoli stem, small dice, from 2 stems
¾ cup Yukon Gold potato, diced
1/3 cup dry white wine
2 tablespoons extra-virgin olive oil
2 large cloves of garlic, grated
2 teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon Aleppo pepper (or any preferred chili pepper)
1 teaspoon kosher salt, divided (plus more for seasoning)
1 teaspoon ground black pepper, divided (plus more for seasoning)
1 cup chopped fresh cilantro, from 1 bunch
Corn tortillas or Little Gem lettuce cups for serving
Fresh salsa, Sour cream, Greek yogurt (unsweetened) or avocado slices for garnish
Heat 2 tablespoons of extra-virgin olive oil over medium heat in a large skillet. Add the diced onions and sauté until they become soft and translucent, about 5 minutes.
Add the diced Yukon Gold potatoes and broccoli stems (if using) and season them with ½ teaspoon of kosher salt and ½ teaspoon of black pepper. Stir well to coat the potatoes in the olive oil and onion mixture.
When the potatoes start to stick/caramelize pour in the wine and stir to combine. Allow the mixture to cook, stirring occasionally, until the wine completely evaporates and the veggies are just tender, about 5 minutes adding a splash of water if things get too hot.
Add the ground beef to the skillet along with the remaining spices: cumin, paprika, Aleppo pepper, salt, and black pepper. Break up the beef with a wooden spoon, mixing it thoroughly with the other ingredients. Cook on medium-low heat until the meat is browned and cooked through, about 3 minutes.
Add the garlic and stir to combine—because it’s minced, it does not need to be cooked for a long time, and it will add great flavor. Turn off the heat and stir in 1 cup of chopped fresh cilantro.
To assemble your tacos, spoon generous amounts of the beef and potato mixture into Little Gem lettuce cups or warmed tortillas. We also love this as a topping for tostadas or nachos. Garnish with fresh salsa and a dollop of sour cream or Greek yogurt.
