Three-Cheese Potato Tacos

This recipe is way over due. I have several girlfriends who over the years have come to love and look forward to my three-cheese potato tacos and were very disappointed that we didn’t include the recipe in our cookbook. Sorry for the delay girls, but alas here it is. The new and improved mashed potato tacos to include, sharp cheddar, Parmesan, and Monterrey Jack cheese. Now you can make them at home with this simple recipe.

This is not an old family recipe handed down; it doesn’t include a secret ingredient. This honest to goodness recipe came about one year after Thanksgiving when I made too many mashed potatoes. I know that’s probably never happened to any of you but it happens to me all the time. It’s really hard for me to gage how many potatoes to make for a meal, to this day I still make too many. Now I just look forward to the idea that left over mashed potatoes always leads to potato tacos.

I don’t have to wait until I make too many mashed potatoes to make potato tacos, sometimes I intentionally set out to make these ooey gooey-licious three-cheese tacos. Over the years I have played around with a variety of spices and cheeses, but this is the recipe my kids rant and rave over and the tacos my dear friends ask me to make for them time and time again. After taking his first bite at dinner the other night my son said, “Mom these aren’t good.” I gave him the big eyes and raised eyebrows and after seeing my reaction he quickly said, “These are THE BEST!!” He even sang a little, “Oh y-e-ah, oh y-e-ah!” The rest of my family quickly laughed and agreed. I just grinned while he sang and I took it all in.

I was quickly reminded of my girlfriends, several years ago, who first experienced these warm, creamy, ooey-gooey potatoes, neatly tucked inside a lightly-fried crunchy corn tortilla–they too loved them as much as my hubby and kids. I usually serve these with a side of rice, frijoles de la olla, or sometimes I forgo the rice and serve with some thinly sliced iceberg lettuce. A large pitcher of our Agua de Jamaica (Hibiscus Tea) compliments the tacos well. If you want to give your Jamaica a splash of tequila you can always make a pitcher of our Hibiscus Margaritas.

The best part for me is watching everyone take so much joy in savoring every bite while I secretly delight in knowing that this has to be one of the easiest meals known to man, and yet enjoyed with so much gusto. Go figure. Without further ado, here is my semi-famous, three-cheese potato tacos topped with my grandma’s famous Salsa Casera (salsa recipe is in the Muy Bueno cookbook).

Have you ever had potato tacos?

Three-Cheese Potato Tacos

Yield: Makes 10 to 12 tacos


  • 4 cups Yukon or Russet potatoes, peeled and quartered
  • 2 tablespoons salt, divided
  • 4 tablespoons butter (unsalted)
  • ½ cup milk
  • 2 garlic, minced (optional)
  • ¼ cup sharp cheddar cheese, shredded
  • 1/8 cup finely grated Parmesan cheese
  • 1 cup canola oil, for frying tacos
  • 12 corn tortillas
  • 2 cups Monterey Jack cheese, shredded


  1. Place the potatoes and 1 tablespoon of salt in a large pot of water and boil over high heat. Lower the heat to medium and continue to boil until potatoes are soft when pierced with a fork, about 15 to 20 minutes.
  2. Strain potatoes and put back into the pot. Add butter, milk, 1 tablespoon salt, and garlic (optional). Using a potato masher, mash the potatoes. Mix well until all the ingredients are well combined and potatoes have a whipped consistency. Salt to taste.
  3. Add cheddar and Parmesan cheeses and mix until well combined.
  4. Heat corn tortillas in the microwave for about 2 minutes, just until soft and pliable or on a hot griddle to prevent cracking. Lay tortilla flat and fill half with about 1 tablespoon of the mashed potatoes. Fold in half. Continue until all the tortillas have been filled.
  5. Meanwhile heat the canola oil in a frying pan until very hot. Test oil by dipping an edge of the tortilla in the oil, if it sizzles it’s ready for the tacos.
  6. Using a pair of tongs, carefully place about 3 to 4 tacos into the hot oil. If available, cover with a splatter screen to avoid the hot oil from splattering you. Fry for about 2 minutes, just until tortilla looks crunchy, turn over and fry the other side.
  7. Remove tacos from the oil and place, upside down on a paper-towel lined plate, allowing any excess oil to drip from the potatoes. Continue to fry the rest of the tacos. As soon as you are able to handle the tacos, open each one and drop about 1 tablespoon of Monterey Jack cheese and salsa of choice along the hot potato, careful not to open the tacos too wide or they will break open.

Written by Veronica / Photos by Veronica

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  1. Being from Arizona, I appreciate a good taco! I’ve never had one with potatoes, for some reason. It sounds so good! Mashed potatoes and cheese.

  2. Those tacos look and sound good! I really like that filling.



  3. I love tacos but here in Spain is not typical, I hope eat good tacos in Madrid altough is an impossible mision i want to try cocking at home.
    See you!!

  4. These are genius Veronica. I can’t wait to try these out on my “almost vegetarian” daughter. She’ll love them I’m sure.

    • Hola Karen,
      Can’t wait to hear your daughter’s review on our simple taco recipe. My kids “love” these and would eat them everyday if I made them, my son especially. He love potatoes almost as much as I do.

  5. Oh my…cheese…why didn’t I think of that! Sounds like my Saturday night meal is planned!

  6. Although I did not grow up eating potato tacos, my husband did and they are one of his favorite dishes. I grew to like them whenever my MIL would prepare some for us. Now with your recipe I’m inspired to try making them myself at home for my hubby and kids.

  7. Thank you for the reciepe. When I met my husband 26 years ago he made me potatoe tacos with homemade salsa. I fell in love with him and the tacos. We watch our carbs now a days so we don’t often indulge in these scrumptious tacos but now that Valentines day is around the corner I will request these tacos instead of going out to a crowded restaurant. Love your cookbook use it all the time.

    • Hola Linda, WE are so honored to read that you want to use our simple recipe for Valentine’s Day…such amor! Have a great day, congratulations on 26 years of marriage and may you enjoy many more.

  8. I absolutely LOVE your cookbook, met you here in El Paso in December, bought several for gifts, and everyone is using your recipes and loving them!
    These potato tacos last night were DELISH, I also make your lentil soup recipe, I thought mine came out pretty good, but after following your recipe HMMMM yours are perfect! Your food tastes just “like Mama used to make”…thank you for allowing me to keep the traditions.

    • Marie, thank you for buying our cookbooks to share with those you love. WE are especially happy to hear that you are enjoying the recipes and bring you so much joy and happy memories, buen provecho!

  9. Potato tacos were a favorite in my family during Lent! We also ate them when we went to the beach in Puerto Penasco, Sonora, MX. The vendors would walk down the beach and sell them topped with cabbage and salsa. I think the salty water made them even more delicious!

  10. So I made these today. They were so good. I made them with roasted garlic. I also had to use the oven because I only have a small frying pan. So I just brushed both sides of the tortilla with oil then folded and baked. These were great! I made some extra to have ready for a quick lunch this week. Thanks you guys! I am going to get your cookbook one day. However, I am glad you have some stuff I can try even if I can’t buy one! only problem now is I REAALLLLYYY want the cookbook. lol. I am making your frijoles de la olla right now. These will be for dinner all week. I made sopes again and I love beans with some queso fresco and salsa with corn tortillas(something I am no longer afraid to make :). ) I have searched and searched for a good SIMPLE bean recipe. Can’t wait to try them! Anyways, thanks again

  11. Try laying on a bed of black beans with pico de gallo and cilantro on top, eat with a fork.

  12. There is a Mexican Restaurant in Folsom, Ca. that makes Beef & Chicken potato Taco’s….They are the “Best”. Have you ever included beef or chicken or pulled pork? Gracias!!!

  13. Yes the potato taco is the only vegetable Taco I’ve ever had that’s all they sell and all my Mexican friends make. I like mine with cheese cabbage radish and cilantro in it I will have to try your recipe sounds great.

  14. Well, this gringo cheated, because I used “Tator Tots instead of mash potato also added some chilies for the added kick.
    But yes they are great!!

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