Taco Potatoes Recipe
Whip up taco potatoes for a quick, flavorful dinner that’s perfect for new cooks. This dish combines zesty taco spices with creamy potatoes, topped with cheese and fresh veggies. Ready in under an hour, it’s a budget-friendly meal that’s sure to impress. Dive into bold Mexican-inspired comfort food tonight!
Ingredients
Potatoes:
- 4 medium russet potatoes about 2 lbs
- 1 tbsp olive oil
- 1 tsp salt
Taco Filling:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup tomato sauce
- ¼ cup water
Toppings:
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ¼ cup chopped green onions
- ¼ cup diced tomatoes
Instructions
- Preheat oven to 400°F. Scrub potatoes, poke with a fork, rub with olive oil and salt, and place on a baking sheet.
- Bake potatoes for 50–55 minutes until tender. Cool slightly, then slice open.
- In a skillet, cook beef and onion over medium heat for 5–7 minutes until browned. Drain fat.
- Add garlic, chili powder, cumin, paprika, oregano, salt, and pepper. Stir for 1 minute.
- Stir in tomato sauce and water. Simmer for 5 minutes until thickened.
- Scoop out some potato flesh, then fill with taco mixture.
- Top taco potatoes with cheese, sour cream, green onions, and tomatoes. Serve hot.
Notes
For perfect taco potatoes, choose russet potatoes for their fluffy texture. Variation: Swap beef for black beans for a vegetarian twist. This keeps the bold flavors while making it meat-free.
Nutrition:
- Calories: 520 kcal
- Protein: 28g
- Fat: 30g
- Carbohydrates: 38g
- Fiber: 4g
- Sugar: 4g
- Sodium: 820mg