Fried mashed potato patties stuffed with taco seasoned ground beef and topped with avocado cream and fresh chopped cilantro on a white rectangular platter with fresh limes - fried potato and beef taco croquettes
Print Recipe

Beef Taco Potato Croquettes

Creamy mashed potatoes stuffed with taco seasoned ground beef, fried to crisp perfection and topped with a creamy avocado lime sauce.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Appetizer, Side Dish
Cuisine: American, Mexican
Servings: 15 croquettes
Calories: 172kcal
Author: Megan


Potato Dough:

  • 2 lbs white potatoes about 5 medium potatoes, peeled and cut into 1 inch cubes
  • 2 tablespoons corn starch
  • 1 teaspoon salt

Ground Beef Filling:

  • 1 lb ground beef
  • 2 tablespoons tomato paste
  • 1 cup yellow onion chopped (about 1/2 medium onion)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup water
  • 2 tablespoons fresh cilantro chopped

Avocado Crema:

  • 1 avocado skinned and pit removed
  • 1/2 cup fresh cilantro loosely packed
  • 2 tablespoons lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 cup water may need up to 1/2 cup water

For the Croquettes

  • 2 cups oil for frying
  • 1/4 cup chopped cilantro for serving
  • 1 tsp fresh lime juice for serving


  • Put the cubed potatoes into a large pot, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. Once cooled, mash the potatoes with a fork and combine with salt and cornstarch and mix thoroughly. Set aside while ground beef is prepared.
  • While potatoes are cooking, make the ground beef. Heat a large skillet over medium high heat. Add the ground beef and break up into small pieces with a wooden spoon or spatula as it cooks. Cook, stirring occasionally, for 7-10 minutes, until beef is browned and cooked through. Drain and discard any excess grease/fat. Add tomato paste, spices and water and stir to combine. Allow to simmer for about 5 minutes, until beef has absorbed the moisture from the water. Set aside to cool.
  • To make avocado crema, combine avocado, cilantro, lime juice, cumin, garlic, salt and water in a high powdered blender or food processor. Blend to combine. Add more water to thin out the sauce if needed.
  • To assemble the croquettes, scoop out a golf ball size piece of potato dough, about 2 tablespoons worth, and flatten with the palms of your hands. Make a well in the center and add one tablespoon of the ground beef. Wrap the dough around the beef and lightly flatten it into a disk shaped patty. Set aside on a baking sheet. Repeat with remaining potato dough and ground beef.
  • Add 1-2 cups of oil to a heavy bottomed pot or high sided skillet. You'll want there to be about 1/2 inch of oil in the pan so adjust the amount of oil accordingly. Heat the oil to 350F. Add 3-4 potato croquettes to the skillet at a time, being sure not to crowd the skillet. Fry for 2 minutes on each side and carefully remove with a slotted spoon or spider skimmer (my fave!)
  • Serve warm with the avocado crema, some chopped cilantro and a squeeze of lime juice.


Calories: 172kcal | Carbohydrates: 11g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 360mg | Potassium: 443mg | Fiber: 2g | Vitamin A: 205IU | Vitamin C: 10.4mg | Calcium: 31mg | Iron: 2.9mg