Change up Taco Tuesday with Taco Stuffed Potatoes, a twist on the traditional taco. Tender fluffy potatoes are topped with a saucy beef mixture, your favorite taco toppings and a surprise crunch of corn chips! Ready in just 25 minutes, Taco Tuesday just got a facelift!
Taco Stuffed Potatoes Recipe
Are the holidays stressing you out and time is a precious commodity? Do you need to get a rib-sticking dinner on the table quickly? Taco Stuffed Potatoes to the rescue! Simply microwave potatoes while you cook up a 3 ingredient taco ground beef mixture. Top with your favorite taco toppings and you’ll have a hearty dinner on the table in just minutes. Oh, and there’s a tasty surprise on top, crunchy corn chips!
Taco Recipes
I love Taco Tuesday and sometimes I even love Taco Thursday! But what I love best is making different taco recipes each week so no Taco Day is the same. Here are some of my favorite taco recipes.
When you feel like doing Taco Tuesday on Meatless Monday then Oven Roasted Cauliflower Tacos will be perfect choice for you! Cauliflower slow roasts to delicious goodness and then combines with mushrooms giving a meaty flavor to this meatless taco filling.
Make a Brown Rice Taco Bowl , with seasoned beef and salsa, creamy avocado, juicy tomatoes, cheddar cheese and red onion over good-for-you brown rice. All the flavors of a taco in a bowl for your next Taco Tuesday!
You can really change it up and let your imagination run wild. Combine your favorite foods, tacos and buffalo chicken, and make Buffalo Chicken Tacos! Fill a taco with saucy spicy buffalo chicken topped with celery, carrots, tomatoes and creamy Roquefort blue cheese.
Change up Taco Tuesday with Taco Stuffed Potatoes, a twist on the traditional taco. Tender fluffy potatoes are topped with a saucy beef mixture, your favorite taco toppings and a surprise crunch of corn chips! Ready in just 25 minutes, Taco Tuesday just got a facelift!
- 4 Idaho baking potatoes
- 1 lb. lean ground beef
- 1 can (10 ounces) Rotel diced chipotle diced tomatoes with green chilies & chipotle peppers
- 1 can (8 ounces) tomato sauce
- ¼ tsp. kosher salt
- 1 cup shredded cheddar cheese
- ½ cup salsa
- ¼ cup sour cream
- 1 scallion, sliced
- 2 Tbs. chopped cilantro
- ½ cup corn chips
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Pierce potatoes with a fork and microwave* on high for 5 minutes or until tender.
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Meanwhile, heat large non-stick skillet over medium-high heat. Cook beef until lightly browned. Stir in Rotel diced tomatoes, tomato sauce and kosher salt.
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Bring to a boil. Reduce heat to medium-low and simmer 20 minutes or until a thick sauce has formed, stirring occasionally.
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Slice baked potatoes lengthwise down the middle but not all the way through. Fluff potato with a fork and top with beef mixture, shredded cheese, salsa, sour cream, scallion and cilantro. Top with corn chips.
Makes 4 servings.
*If you have time you can bake your potatoes in the oven. Preheat oven to 425F. Rub potato skins with olive oil and sprinkle with kosher salt. Arrange on baking sheet and bake 1 hour or until tender.
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