A wildly creative, smart-carb fusion comfort meal! Mashed potatoes are kneaded with flour, mozzarella cheese, and seasonings into a pliable dough, shaped into flatbreads, and baked until golden and ultra-crispy. Folded into tacos and loaded with fresh guacamole, seasoned ground beef, and a vibrant red onion and tomato salad, this dish is pure texture and flavor heaven.
Prep time: 20 mins
Cook time: 30–40 mins
Yield: 3–4 flatbread tacos
Ingredients
Crispy Potato Flatbread Tortillas
2 cups cooked and mashed potatoes (plain, smooth)
1/2 cup all-purpose flour (or oat flour)
1/4 cup shredded mozzarella cheese
Salt, garlic powder, and onion powder, to taste (optional)
Olive oil (generous drizzle for underneath on the parchment paper and brushed on top)
Seasoned Beef Filling
1 lb extra-lean ground beef
Garlic powder, onion powder, paprika, salt, and pepper (to taste)
Fresh Guacamole & Toppings
2 ripe avocados
Juice of 1 fresh lemon or lime
Fresh cilantro, finely chopped
Red onion and cherry tomatoes (diced, tossed with a bit of lemon juice, salt, and pepper for a fresh topper)
Step-by-Step Instructions
Make the Flatbread Dough: In a large bowl, combine the mashed potatoes, flour, shredded mozzarella cheese, and optional salt, garlic powder, and onion powder. Knead everything together with your hands until it forms a cohesive, smooth dough.
Shape & Oil the Flatbreads: Divide the dough into equal portions, roll them into balls, and place them onto a parchment-lined baking sheet. Flatten them out into round tortilla shapes with your hands. Drizzle olive oil underneath the flatbreads on the parchment paper and brush a generous amount of olive oil right on top of each flatbread.
Bake Until Ultra-Crispy: Bake at 350°F to 375°F (175°C–190°C). Be patient here—because of the potato and mozzarella base, it might take a bit longer for them to fully dry out and crisp up! Bake until both sides are deeply golden and crisp, then gently shape them into taco shells while warm.
Cook the Beef: While the flatbreads bake, heat a pan over medium heat, add the ground beef, and season with garlic powder, onion powder, paprika, salt, and pepper. Cook until fully browned and savory.
Make Guacamole: In a bowl, mash the ripe avocados with fresh lemon juice, chopped cilantro, salt, and pepper until creamy.
Assemble & Serve: Spread a generous layer of fresh guacamole inside each crispy potato flatbread taco, fill with seasoned ground beef, and top with the fresh red onion and tomato salad. Fold, bite in, and enjoy!