Time: 1 hour 15 minutes
Yield: 6 servings
Taco Potatoes essentially take the core concept of corned beef hash: hearty, crispy potatoes and tender beef together at last. Where Taco Potatoes differ is an infusion of spicy, tangy Tex-Mex seasonings and even juicer beef. But the potatoes are the real star of this dish, with fluffy interiors that absorb and accent the flavors around it. Whether you put this in a taco shell, wrap it in a burrito, or just eat it with a spoon, you will be amazed that something this good is so simple to make!
Ingredients• 6 medium russet potatoes, washed and patted dried • 1 pound lean ground beef • 1 (1-ounce) packet taco seasoning • 1/3 cup water Optional toppings: • shredded lettuce • cheddar cheese • sour cream • salsa • guacamole • green onion
Preheat the oven to 400 degrees F.
Poke a couple of holes in each potato, then wrap each in aluminum foil.
Bake the potatoes for 1 hour.
Carefully remove the hot potatoes from the oven, setting them aside to slightly cool.
In a large skillet, crumble and brown the ground beef over medium-high heat on the stove-top.
Drain the grease.
Add the taco seasoning and the water to the beef.
Bring the mixture to a boil, then reduce the heat to low. Let simmer for 10 minutes.
Remove the foil from the potatoes, then cut a slit in the top of each to open.
Fill the potatoes with the ground beef and add desired toppings.