How to cook a delicious, low carb taco sandwich with potato chipotle sauce

It’s not often we get to try tacos in person, but the tacos are the most popular thing in the world, and they’re so good, in fact, that we’ve included a few recipes here.

The best part?

We love them!

This is a recipe that should never be missed, so if you’re on a keto diet, this is a great way to keep your taste buds happy.

1 pound fresh baby potatoes, peeled and cubed 2 tablespoons oil 1 medium onion, diced 1 clove garlic, minced 2 tablespoons tomato paste 2 teaspoons cumin 1 teaspoon chili powder 1 teaspoon cayenne pepper 1/2 teaspoon sea salt 1/4 teaspoon black pepper 1 cup flour 1 cup milk 2 cups shredded cheddar cheese, shredded 2 cups tomato sauce, plus extra for garnish Instructions Peel and dice the potatoes, and add the oil to a medium skillet.

Saute the onions for about 3 minutes until translucent.

Add the garlic and cook for about a minute more.

Add a little more oil to the skillet and add a little salt and pepper, and stir until the onion is fragrant.

Add tomatoes, tomatoesauce, cumin, chili powder, cayanne pepper, salt, and pepper to taste.

Sauté the vegetables for about 30 seconds.

Add flour, milk, cheese, and salsa and stir to combine.

Add in shredded casserole and stir again.

Taste and adjust seasoning to your liking.

Spoon a bit of the filling into the skillet, then add a couple spoonfuls of shredded cheese, topping with extra shredded cilantro and a bit more shredded cheese.


Notes Recipe adapted from The Sport Bibles.

This recipe is also available in the Food Network’s The Food Network: My Little Kitchen.