Taco-Stuffed Potatoes
Crispy Tortilla Chips
Ingredients
- 6 large russet potatoes
- 1 Tbsp olive oil
- 1½ lb ground beef
- 1 (1-oz) envelope taco seasoning mix
- ¼ cup water
- 1 (15-oz) can pinto beans, drained and rinsed
- 1 (8-oz) pkg shredded Cheddar cheese
- ½ head iceberg lettuce, shredded
- 1 (8-oz) carton sour cream
- 2 Roma tomatoes, chopped
Instructions
- Preheat oven to 400°F. Rub potatoes with oil, and sprinkle lightly with salt. Place on a foil-lined baking sheet. Bake 1 hour or until potatoes are very tender.
- Meanwhile, cook beef in a large skillet over medium heat until browned and crumbly; drain and return to skillet. Stir in seasoning mix and water; bring to a boil, and cook until very thick. Stir in beans, and cook 2 minutes.
- Split potatoes, and fluff with a fork. Top with meat mixture, cheese, lettuce, sour cream, and tomatoes.
Side Dish Ingredients
- 1 (11-oz) pkg tortilla chips
Side Dish Instructions
- Serve chips with potatoes.
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