Taco-Stuffed Potatoes Recipe

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Taco-Stuffed Potatoes Recipe

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Here's a tasty, different way to serve up the flavor of tacos without having to make a trip to the grocery store for the taco shells. And if you can bake the potatoes in a microwave oven, the whole entree takes only a few minutes to prepare.—Beverly Hockel, Odin, Minnesota
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

Ingredients

  • 6 medium baking potatoes
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 teaspoon chili powder
  • 1 package (1-1/4-ounces) taco seasoning
  • 3/4 cup water
  • 1 can (15 ounces) refried beans
  • 1 cup shredded cheddar cheese
  • Sour cream

Directions

Bake potatoes in a microwave or conventional oven.
Meanwhile, in a skillet, brown ground beef; drain. Add onion, chili powder, taco seasoning and water. Simmer for 5-10 minutes. Heat refried beans in a small saucepan.
Slice baked potatoes open. Spoon taco filling into each; top with 1-2 tablespoons beans and sprinkle with cheese. Microwave for 1 minute. Top with sour cream. Yield: 6 servings.
Originally published as Taco-Stuffed Potatoes in Country Ground Beef 1993, p70

Nutritional Facts

1 each: 450 calories, 13g fat (7g saturated fat), 63mg cholesterol, 942mg sodium, 57g carbohydrate (5g sugars, 8g fiber), 26g protein.

  • 6 medium baking potatoes
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 teaspoon chili powder
  • 1 package (1-1/4-ounces) taco seasoning
  • 3/4 cup water
  • 1 can (15 ounces) refried beans
  • 1 cup shredded cheddar cheese
  • Sour cream
  1. Bake potatoes in a microwave or conventional oven.
  2. Meanwhile, in a skillet, brown ground beef; drain. Add onion, chili powder, taco seasoning and water. Simmer for 5-10 minutes. Heat refried beans in a small saucepan.
  3. Slice baked potatoes open. Spoon taco filling into each; top with 1-2 tablespoons beans and sprinkle with cheese. Microwave for 1 minute. Top with sour cream. Yield: 6 servings.
Originally published as Taco-Stuffed Potatoes in Country Ground Beef 1993, p70

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