taco baked potato
(2 ratings)
A baked potato with all the flavor of a Mexican taco!Source: Unknown
(2 ratings)
Ingredients For taco baked potato
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1 lb. ground chuck
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1 tbsp. olive oil
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2 tbsp. water
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2 chipotle chiles in adobo, minced
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1 tbsp. tomato paste
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1 tbsp. minced garlic
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2 tsp. ground cumin
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1 tsp. ground coriander
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1 tsp. dried oregano
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2 tbsp. unsalted butter
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2 tbsp. flour
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1 1/2 cups milk
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1 cup shredded pepper jack cheese, 4 oz
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4 baked potatoes
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shredded iceberg lettuce, purchased pico di gallo or salsa, sliced scallions, shredded cheddar, diced avocado
How To Make taco baked potato
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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
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2Stir in water, chipotles, tomato paste, garlic, cumin, coriander, and oregano. Season with salt and pepper. Simmer meat over medium low heat, 2 minutes.
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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
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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
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