Taco Baked Potato

Lynnda Cloutier


A baked potato with all the flavor of a Mexican taco!Source: Unknown

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1 lb. ground chuck
1 tbsp. olive oil
2 tbsp. water
2 chipotle chiles in adobo, minced
1 tbsp. tomato paste
1 tbsp. minced garlic
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. dried oregano
2 tbsp. unsalted butter
2 tbsp. flour
1 1/2 cups milk
1 cup shredded pepper jack cheese, 4 oz
4 baked potatoes
shredded iceberg lettuce, purchased pico di gallo or salsa, sliced scallions, shredded cheddar, diced avocado

Directions Step-By-Step

Cook beef in oil in skillet over medium high heat. Crush meat into fine pieces using a potato masher til cooked through, 5 minutes; drain and return to skillet
Stir in water, chipotles, tomato paste, garlic, cumin, coriander, and oregano. Season with salt and pepper. Simmer meat over medium low heat, 2 minutes.
For cheese sauce, melt butter in pan over medium heat; whisk in flour and cook 1 minute. Slowly whisk in milk, bring to a simmer, cook 1 minute, then educe heat to low
Whisk in pepper jack a little at a time, waiting to add more cheese til previous cheese has melted. season with salt. Assemble baked potatoes with lettuce, meat, cheese sauce, pico de gallo, scallions, cheddar and avocado. Serves 4

About this Recipe

Course/Dish: Beef, Tacos & Burritos