Taco Potatoes
These Mexican-inspired potatoes are a delicious gluten-free meal that the whole family will love.
Ingredients
- 2 teaspoons olive oil
- 4 russet potatoes
- 1/2 pound lean ground beef
- 1 sweet onion diced
- 1 bell pepper diced
- 2 tablespoons garlic minced
- 2 tablespoons chili powder
- 2 tablespoons oregano
- 2 tablespoons cumin
- 3/4 cup no-salt-added corn
- 16 oz low-sodium black beans, drained, rinsed 1 can
- 1 tomato diced
- 1 avocado diced
- 1 teaspoon lime juice
- 1 tablespoon cilantro optional
Instructions
- Preheat oven 400°F.
- Scrub and dry potatoes. Rub with 1 tsp. oil and prick with fork. Bake for 45 - 60 minutes, or until skins are crispy and insides are soft.
- Heat remaining oil in large skillet over medium heat. Add beef and cook for about 10 minutes, or until no longer pink. Drain fat from pan.
- Return pan to heat; add onion, peppers, garlic, chili powder, oregano and cumin. Cook for 5 minutes. Add corn and beans and cook for 2 minutes or until onion is translucent and beef is no longer pink.
- While beef mixture is cooking, mix tomato, avocado, lime juice and cilantro in small bowl. Let marinate.
- Once potatoes are cooked, remove from oven and let cool slightly. Cut potatoes in half and scoop out ½ of potato flesh from each half and reserve for other use.
- Fill each half with ⅛ beef and vegetable mixture. Top with ⅛ avocado and tomato mixture.
Nutrition
Serving: 1potatoCalories: 598kcalCarbohydrates: 91gProtein: 32gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 35mgSodium: 134mgPotassium: 2209mgFiber: 21gSugar: 10gVitamin A: 2621IUVitamin C: 67mgCalcium: 181mgIron: 10mg
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