You can make this ahead. Either wrap the tacos the night before or reheat with tortillas the next morning. Taco sauce is good on them too!


Recipe Summary

15 mins
19 mins
34 mins
8 tacos


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a large skillet over medium heat. Add garlic powder, onion powder, chili powder, ground cumin, and red pepper flakes; stir until mixed. Add potatoes; cook and stir until softened, about 12 minutes.

  • Stir luncheon meat into the potato mixture; cook and stir until lightly browned, about 5 minutes. Stir in tomato sauce. Remove from heat.

  • Heat tortillas in a toaster oven or conventional oven on warm setting until warmed, about 2 minutes.

  • Place large spoonfuls of the potato mixture into warmed tortillas; season with salt and pepper.

Nutrition Facts

413 calories; protein 13.9g 28% DV; carbohydrates 53.2g 17% DV; fat 16.5g 25% DV; cholesterol 31.9mg 11% DV; sodium 841.8mg 34% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
Made it with street taco tortillas 1/4 cube potatoes Read More
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This wasn't a pretty dish by any means but it was tasty. The only thing I recommend and something I will do next time is to use less tomato sauce. The amount called for in the recipe seemed to not only overpower the potatoes but they also lose that nice crust you have on them prior to adding the sauce. Read More
Rating: 4 stars
Made it with street taco tortillas 1/4 cube potatoes Read More