Taco Baked Potato

Lynnda Cloutier


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

★★★★★ 2 votes


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


1Cook 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
2Stir in water, chipotles, tomato paste, garlic, cumin, coriander, and oregano. Season with salt and pepper. Simmer meat over medium low heat, 2 minutes.
3For 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
4Whisk 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 Taco Baked Potato

Course/Dish: Beef, Tacos & Burritos