Taco Taters
Servings 24 servings
Calories 144kcal
Ingredients
- 12 medium red potatoes
- Garlic salt
- Black pepper
- Cooking spray
- 1 medium onion diced
- 2 medium garlic cloves minced
- Olive oil
- 1 lb lean ground beef
- 1 1.0 oz packet taco seasoning
- 1 10 oz can Rotel chili fixins tomatoes
- 2 cups shredded monterey jack or pepper jack cheese
- Assorted toppings: sour cream sliced olives, diced tomatoes, green onion
Instructions
- Preheat the oven to 425°F. Line a baking sheet with foil and liberally spray with cooking spray. Set aside.
- Slice each red potato in half. Cut a thin slice on the opposite end to form a flat surface so the potatoes will remain upright. Place side by side cut side up on the baking sheet.
- Spray the potatoes liberally with cooking spray. Sprinkle each lightly with garlic salt and black pepper. (Just eyeball the amount)
- Bake for 30-35 minutes until fork tender.
- Meanwhile on the stovetop in a large skillet cook the diced onion in a few drizzles of olive oil. Cook over medium high until tender and beginning to brown. Add the garlic cooking for 1 minute.
- Add the ground beef to the pan. Season with salt and black pepper to your taste. Cook until no pink remains in the ground beef then drain all excess fat from the pan.
- Add the taco seasoning and canned tomatoes. Mix well. Simmer on low while the potatoes cook.
- Assemble: Remove potatoes from the oven and sprinkle each with 1 tsp shredded cheese, top with taco meat and another sprinkle of cheese. Place back into the oven just until the cheese melts.
- Serve immediately with your favorite taco toppings.
Nutrition
Serving: 1serving | Calories: 144kcal | Carbohydrates: 19g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 197mg | Potassium: 565mg | Fiber: 2g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 10mg | Calcium: 84mg | Iron: 1mg