These Taco Baked Potatoes make your dinner dreams come true. Potatoes stuffed with minced beef, corn, red beans, sour cream, lots of herbs, and spices. Baked with cheese and topped with sour cream, Tabasco, and tortilla chips. Watch the video below, to see how to make them easily!
Taco Baked Potatoes – easy Mexican food
You love Tacos? You love Potatoes? Me too! This is the reason why I put them together. I have to admit, that I love Mexican food. It’s hearty and extremely flavorful. And so these Taco Baked Potatoes are.
I always have an eye of the easiness when it comes to lunch or dinner recipes. It’s very important for me (and I guess for you too) not to stay in the kitchen like forever. We all are very busy the whole day because of working, studying, or being a mom. So it’s crucial from my point of view, to stay in the kitchen for one hour at longest. Preferably much shorter.
When you have the focus on easy and quick recipes, this Taco Baked Potatoes recipe is the right deal for you. Your preparing and cooking time amounts to 15 minutes. The rest is passive baking time, where you can do whatever you need or want to do.
Taco Baked Potatoes – hearty and spicy
There is so much flavor in these Taco Baked Potatoes. Very spicy and hot. Mexican food is supposed to be spicy and hot, amiright? Baked with yummy cheese on top. Then put cold sour cream on your hot Taco Baked Potatoes and sprinkle with tortilla chips and lots of Tabasco. YEAH.
This is the perfect dish when it needs to be easy and quick. Eat it for lunch or dinner. Or invite some friends over for a Mexican party night. You will never go wrong with this flavorful and easy recipe.
If you try this Taco Baked Potatoes recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Enjoy it, friends!
These Taco Baked Potatoes make your dinner dreams come true. Potatoes stuffed with minced beef, corn, red beans, sour cream, lots of herbs, and spices. Baked with cheese and topped with sour cream, Tabasco, and tortilla chips.
- 6 big oven potatoes
- 14 oz minced beef
- 1/2 cup corn
- 1/2 cup red beans
- 1/2 cup sour cream
- 4 garlic cloves finely chopped
- 2 chili chopped
- 5 oz shredded cheese
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp sweet paprika
- 1/4 tsp onion powder
- 1/8 tsp dried oregano
- 1/2 tsp chili powder
Preheat oven to 430°F (220°C). Poke potatoes and bake them on a parchment paper layered baking sheet for 45 minutes.
Meanwhile, roast minced beef in a medium sized fry pan for about 5 minutes until it's cooked through. Add it to a large bowl together with corn, red beans, sour cream, finely chopped garlic cloves, chopped chili, and taco seasoning and stir to combine. Set aside.
Cut potatoes in two halves and hollow out with a spoon. Make sure that your potatoes are now 0.5-inch potato shells. Add 1/3 of the removed potato to the other ingredients and stir to combine. Add filling into potato shells, sprinkle with cheese and bake additional 30 minutes.
Enjoy immediately. Or when you make ahead, store in an airtight container in the refrigerator up to 1 day.
OPTIONAL: I recommend topping with sour cream, tortilla chips, and Tabasco.