Taco baked potatoes are loaded with all your favorite taco toppings. It combines everything you loved about tacos and stuff them into a lovely baked potato! So delicious and easy to make.
·
4-6
medium Russet potatoes, fully baked & still hot
· 1 lb. ground beef
· ½ c. shredded Mexican blend cheese or cheddar cheese
· 2 T. homemade taco seasoning (or 1 pkg. taco seasoning)
· Green onions, chopped (optional)
· Salsa (optional)
· Sourcream (optional)
· Guacamole (optional)
In a large skillet, cook the beef over medium heat until it is no longer pink and is cooked throughout. Drain. Stir in the taco seasoning and ½ cup of water and bring it to a boil. Reduce heat and simmer for 3-4 minutes. Be sure to stir it occasionally.
Cut open each hot, baked potato and fluff the pulp some. Spoon the taco meat over the top and then the shredded cheese and whatever other toppings you choose.
Be sure to check out my posts on how to cook delicious baked potatoes in the crock pot, the best no bean chili recipe, and the key to perfectly baked sweet potatoes.
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