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Tex-Mex Stuffed Potatoes

 Tex-Mex Stuffed Potatoes
Although you can serve this as a side dish, it's filling enough to make a main course. Small gatherings are good occasions for my stuffed potatoes—they're so easy to throw together. Our 10-acre farm outside Toronto is nowhere near to the Southwest, of course. I love Mexican food, though, and this makes a nice alternative to tacos. I like its zesty taste, too.
6 ServingsPrep: 30 min. Bake: 1 hour


  • 6 large baking potatoes
  • 1/2 pound ground beef
    With Johnsonville Italian Sausage.

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  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 1 can (16 ounces) refried beans
  • 1 jar (8 ounces) spicy Mexican salsa
  • Dash pepper
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons finely chopped green onion
  • 2 tablespoons finely chopped tomato
  • Corn or tortilla chips for garnish


  • Bake potatoes at 400° for 1 hour or until they are tender.
  • Meanwhile, in large saucepan, cook the beef, onion and garlic over
  • medium heat until meat is no longer pink; drain. Add the beans,
  • salsa and pepper to taste. Bring to a boil. Reduce heat; simmer,
  • uncovered, for 40 minutes or until thickened, stirring occasionally.
  • To serve, cut an "x" in the top of each potato. Fluff potato pulp
  • with a fork and spoon beef mixture over each potato. Garnish with
  • sour cream, chopped green onion and tomato. Serve with corn chips if
  • desired. Yield: 6 servings.

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Tex-Mex Stuffed Potatoes (continued)

Nutritional Facts: 1 serving (1 each) equals 524 calories, 11 g fat (6 g saturated fat), 51 mg cholesterol, 471 mg sodium, 84 g carbohydrate, 12 g fiber, 21 g protein.