Taco Topped Potato 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-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 POTATO PIE

Steps:

• Combine the potatoes and 2 tablespoons taco seasoning. Press into a greased 9-in. deep-dish pie plate; set aside., In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, barbecue sauce, water and remaining taco seasoning. Cook and stir until hot and bubbly. Spoon into potato crust., Bake at 350° for 30-35 minutes or until heated through. Top with lettuce, tomato, cheese and sour cream.

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.

TACO MASHED POTATO CASSEROLE

Steps:

• Preheat oven to 375°F.
• Combine potato, cheese and egg and set aside.
• Place beef and onion in a skillet over mediun high heat, cook, stirring to break up beef, until beef is browned.
• Pour off excess fat, add corn and taco mix, and stir to combine.
• Place beef mixture in a 8x8 inch baking dish, top with potato mixture and bake 25-30 minutes.

TACO-TOPPED POTATO

Steps:

• Scrub and pierce potato; place on a microwave-safe plate. Microwave, uncovered, on high for 4-5 minutes or until tender, turning once. Let stand while preparing topping.
• Crumble meat into a shallow microwave-safe bowl; add onion. Cover and microwave on high for 2 to 2-1/2 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.