Description
A delightful combination of crispy potato, savory meat, and fresh vegetables, perfect for a satisfying weeknight dinner.
Ingredients
Scale
- 2 large potatoes
- 1 pound ground beef or turkey
- 1 packet taco seasoning
- 1 cup black beans, drained and rinsed
- 1 cup corn, canned or frozen
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup diced tomatoes
- 1 avocado, diced
- Sour cream, for serving
- Chopped cilantro, for garnish
- Salt and pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C). Scrub the potatoes clean and pierce them multiple times with a fork. Bake the potatoes for 45-60 minutes, or until tender.
- While the potatoes are baking, heat a skillet over medium heat. Add your ground beef or turkey and cook until browned, about 5-7 minutes.
- Once the meat is cooked, add the taco seasoning, black beans, and corn to the skillet. Stir until well combined.
- When the potatoes are baked, remove them and let cool slightly. Cut in half and scoop out some flesh to create a bowl shape.
- Fill each potato half with the taco mixture and top with shredded cheese, diced tomatoes, and avocado.
- Serve warm, with sour cream and chopped cilantro on top.
Notes
Feel free to customize fillings with different proteins or toppings. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 26g
- Cholesterol: 60mg