Description
Discover a delicious way to enjoy Spicy Mexican Baked Taco Potatoes a perfect dinner option thats easy to make and full of flavor 155 chars
4 large russet potatoes
1 pound ground beef or turkey
1 packet taco seasoning
1 cup black beans, rinsed and drained
1 cup corn, fresh or frozen
1 cup salsa
1 1/2 cups shredded cheese (cheddar or Mexican blend)
1/2 cup sour cream
Chopped cilantro, for garnish
Salt and pepper, to taste
Preheat the oven to 400°F (200°C).
Wash and scrub the russet potatoes thoroughly, then pat dry.
Poke each potato several times with a fork for even cooking.
In a skillet, cook ground beef or turkey over medium heat until browned. Drain excess fat.
Add taco seasoning and follow the package instructions.
Stir in black beans, corn, and salsa; cook for 5 minutes until heated through.
Place potatoes directly on the oven rack or a baking sheet lined with parchment paper.
Bake for 45-60 minutes or until tender when pierced with a fork.
Cool the potatoes for a few minutes before slicing them open lengthwise.
Fluff the insides of the potatoes with a fork and season with salt and pepper.
Spoon the spicy beef mixture into each potato, fill generously, and top with shredded cheese.
Return to the oven for 5-10 minutes until the cheese is melted and bubbly.
Remove from the oven, drizzle with sour cream, and sprinkle with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Calories: 450 calories
- Sugar: 3 g
- Fat: 15 g
- Saturated Fat: 15 g
- Carbohydrates: 60 g
- Fiber: 10 g
- Protein: 25 g
