Taco Topped Potatoes Recipes

TACO BAKED POTATOES

Steps:

• In a skillet, brown beef; drain.
• Add taco seasoning; prepare according to package directions.
• With a sharp knife, cut an X in the top of each potato; fluff pulp with a fork.
• Top with taco meat, cheese and onions.
• Serve with salsa and/or sour cream, if desired.

TACO POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Put the potatoes in a large bowl, drizzle with the olive oil and sprinkle with the taco seasoning. Toss to coat thoroughly.
• Pour out onto 2 baking sheets and roast until sizzly and somewhat crisp, shaking the pans as you go, 35 to 40 minutes.

TACO-TOPPED POTATOES

Steps:

• Pierce potatoes with fork. Arrange in spoke pattern on microwave-safe paper towel in microwave. Microwave on High for 12 to 14 minutes or until tender, turning potatoes and rearranging halfway through cooking. Cool 3 minutes.
• Meanwhile, heat taco sauce with seasoned ground beef as directed on package.
• To serve, cut potatoes in half lengthwise; mash slightly with fork. Spoon about 1/2 cup ground beef mixture over each potato. Top with Cheddar cheese, tomato and green onions.

TACO-TOPPED POTATO

Steps:

• Scrub and pierce potato; place on a microwave-safe plate. Microwave, uncovered, on high for 3-4 minutes on each side or until tender; set aside. , Crumble meat into a shallow microwave-safe bowl; add onion. Cover and microwave on high for 1-1/2-2 minutes or until meat is no longer pink, stirring once; drain. Stir in salsa and Worcestershire sauce. , Cut potato in half lengthwise; fluff pulp with fork. Top each half with meat mixture, cheese and sour cream.

TACO TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Wrap the potatoes in foil and bake until cooked through, 1 hour to 1 hour 15 minutes.
• In the meantime, in a large skillet over medium-high heat, brown the meat, about 5 minutes. Drain the liquid from the skillet. Add the black beans, taco seasoning and 1/2 cup water, bring to a simmer and simmer until the sauce is slightly thickened, about 10 minutes.
• Remove the potatoes from the oven and unwrap carefully. Cut a slit lengthwise down the center and spoon out a bit of the potato from the interior of each. Divide the beef and bean mixture among the potatoes, then top each with 1/4 cup of the shredded cheese. Transfer to a baking sheet and bake until the cheese is melted and bubbling, another 15 minutes.
• Put the potatoes on a platter and top each with some sour cream, salsa, red onions and jalapenos, and garnish with chopped cilantro.

TACOS DORADOS DE PAPA (POTATO TACOS)

Steps:

• Add the tomatoes, onion and garlic to a blender, and blend until smooth.
• Heat a pot (preferably the same pot used to cook the potatoes to save on dishes) over medium and add ¼ cup of oil. Once hot and shimmering, add the blended tomato mixture. Cook until it starts to reduce and darken, stirring occasionally, about 15 minutes.
• Add the cooked potatoes to the pot and mash with a bean or potato masher until fully incorporated with the tomato mixture and just slightly chunky, but mostly smooth. Add salt, cumin and nutritional yeast, if using, and stir to combine. Turn off the heat. Taste and adjust seasoning if necessary.
• Add the shredded cabbage to a bowl with the lemon juice and a pinch of salt. Toss to incorporate, and set aside.
• Heat a dry (12-inch) skillet over medium. Warm all of the tortillas on each side in the dry skillet until soft and pliable, about 1 minute, and stack in a dish towel to keep warm. Add about ¼ cup of the potato mixture to half of each tortilla and fold over to cover. Try to keep the potato mixture completely tucked inside, then place the stuffed tortilla on a tray or plate lined with paper towels. Repeat with all of the tortillas.
• Meanwhile, heat remaining 1½ cups of oil in a separate skillet over medium. Test the oil temperature by dipping an end of a tortilla to check for bubbling. Once the oil is hot, add 4 to 5 tacos at a time to the skillet. Cook the first side for 1 to 3 minutes, then gently flip and cook for an additional 1 to 3 minutes until crispy and golden.
• Carefully remove the tacos from the hot oil and return to the paper towel-lined tray or plate to drain off excess oil. Cook the remaining tacos, adding additional oil as needed and scooping out any potato bits with a slotted spoon.
• Serve immediately with sour cream and shredded cabbage.

POTATO TACOS

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes.
• Drain potatoes and transfer to a large bowl. Pour in milk and mash until smooth. Stir in onions and cheese; mix well. Spoon 2 heaping tablespoons of potato mixture into the center of each tortilla and fold in half; secure with a toothpick.
• In a large skillet add enough oil to reach 1 inch in depth and heat over medium-high heat. Fry tortillas until crispy. Serve with ranch dressing for dipping.

TACO BAKED POTATOES

Steps:

• Preheat oven to 400°. Scrub potatoes; pierce each several times with a fork. If desired, rub with oil. Bake until tender, 50-75 minutes., Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 3-4 minutes, stirring occasionally. , With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork; season with salt and pepper. Spoon beef mixture over top. Serve with toppings.

TACO BAKED POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pierce the skin of the potatoes with a fork. Place potatoes on a baking sheet.
• Bake in the preheated oven until soft, about 1 1/2 hours.
• Heat a large skillet over medium heat. Mix ground beef with onion, garlic, salt, chili powder, cumin, and red pepper flakes. Cook in the hot skillet until beef is browned and crumbled, about 10 minutes. Add water as needed to prevent beef from sticking to skillet. Drain and discard grease.
• Cut baked potatoes open. Spread butter inside and top each with the taco meat mixture, 1/4 cup cheese, 2 tablespoons sour cream, and 2 tablespoons salsa.