TODO
Tex-Mex Beef and Cheese Loaded Baked Potatoes
A delicious and satisfying Tex-Mex twist on loaded baked potatoes.
Ingredients
- 4 large baking potatoes
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic minced
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can (14 oz) diced tomatoes, drained
- 1 can (4 oz) diced green chilies
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- Sour cream, for serving
- Sliced green onions, for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Scrub the potatoes clean and pierce several times with a fork. Place them directly on the oven rack and bake for 45-60 minutes, or until tender.
- While the potatoes are baking, heat a large skillet over medium heat. Add the ground beef, onion, and garlic. Cook until the beef is browned and cooked through, breaking it up into crumbles. Drain any excess grease.
- Stir in the chili powder, cumin, paprika, salt, and black pepper. Add the diced tomatoes and diced green chilies. Cook for 5 minutes, until heated through.
- When the potatoes are done, remove them from the oven and cut a slit lengthwise in the top of each potato. Gently squeeze the sides to open up the potato.
- Divide the beef mixture evenly among the potatoes, spooning it into the slit. Top each potato with shredded cheddar cheese.
- Return the potatoes to the oven for 5-10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes. Sprinkle with chopped fresh cilantro.
- Serve the loaded baked potatoes with sour cream and sliced green onions, if desired.
Nutrition
Calories: 485kcalCarbohydrates: 45gProtein: 22gFat: 24gFiber: 5g
