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5.0 from 3 votes

Chorizo Potato Puffy Tacos and Pillsbury Bake-Off

Chorizo Potato Puffy Tacos made with spicy chorizo, seasoned potatoes and peppers, creamy avocado-tomatillo crema, and cotija cheese all on a puffy taco.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8
Course: Dinner
Cuisine: Mexican

Ingredients

  • 1-2 Tablespoons canola oil
  • 3 red potatoes diced into small bite-size pieces (or use Green Giant Backyard Grilled Potatoes)
  • 1 onion diced
  • 1 red pepper diced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 lb. pork chorizo
Avocado Tomatillo Crema:
  • 3 tomatillos husked
  • 2 Small Avocados or 1 Large
  • 1 lime juiced
  • 1/2 cup cilantro
  • 1 teaspoon salt
  • 2 Tablespoons sugar
Puffy Taco Shells:
  • 1 can Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits 8 ct
  • 2 Tablespoons oil divided (optional)
Garnish:
  • 3/4 cup crumbled Cotija white Mexican cheese or queso fresco cheese (3 oz)
  • cilantro leaves

Instructions

    Cup of Yum
  1. The puffy tacos can be baked, pan-fried in a small amount of oil, or fried in oil. If you desire to bake the puffy tacos, heat oven to 350 degrees.
  2. You may use Green Giant Backyard Grilled Potatoes or if you can't find them, make the seasoned potatoes from scratch. In a large skillet, add oil and heat over medium-high heat. Add diced potatoes and cook, stirring often for 12 minutes. Add onions and pepper and continue to cook for 2-3 minutes. Add chorizo and cook for 8 to 10 minutes or until thoroughly cooked, stirring occasionally.
  3. For full instructions and entire recipe, click here.