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Chorizo Potato Puffy Tacos

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Chorizo Potato Puffy Tacos
  • Prep 30 min
  • Total 35 min
  • Ingredients 7
  • Servings 8
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Pile on the freshness! These biscuit tacos are topped with a homemade tomatilla salsa and yummy cheese.
Updated Sep 20, 2018
Bake-Off® Contest 46, 2013
Bake-Off® Contest 46, 2013
Melissa Stadler
Gilbert, Arizona

Ingredients

Steps

  • 1
    Heat oven to 350°F. In 10-inch skillet, cook chorizo 8 to10 minutes or until thoroughly cooked, stirring occasionally. Meanwhile, microwave frozen potatoes for 5 minutes as directed on bag. Remove from bag and coarsely chop potatoes. Stir into chorizo. Keep warm.
  • 2
    Meanwhile, separate each biscuit into 2 layers. Press each layer into 4-inch round. Place on large ungreased cookie sheets. Bake 9 to 11 minutes or until light golden brown, rotating cookie sheets after 5 minutes.
  • 3
    Meanwhile, in food processor, place tomatillos, avocados, 1/2 cup of the cilantro, 1 teaspoon salt and 1 teaspoon pepper. Cover; process 20 to 30 seconds or until smooth.
  • 4
    To assemble tacos, gently fold each biscuit in half. Fill each with 1/4 cup chorizo mixture and 2 tablespoons salsa. Sprinkle with cheese and remaining cilantro.

Nutrition Information

590 Calories, 39g Total Fat, 21g Protein, 39g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
590
Calories from Fat
350
Total Fat
39g
61%
Saturated Fat
16g
79%
Trans Fat
0g
Cholesterol
60mg
21%
Sodium
1490mg
62%
Potassium
640mg
18%
Total Carbohydrate
39g
13%
Dietary Fiber
3g
14%
Sugars
6g
Protein
21g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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