Taco-Stuffed Potatoes
Ingredients
- 6 large russet potatoes
- 1 (12-oz) pkg frozen veggie crumbles
- 1 (1-oz) envelope low-sodium taco seasoning mix
- ¼ cup water
- 1 (15-oz) can pinto beans, drained and rinsed
- 1 (8-oz) pkg shredded Cheddar cheese
- 1 (8-oz) pkg shredded lettuce
- 1 (8-oz) carton sour cream
- 2 Roma tomatoes, chopped
Instructions
- Prick potatoes all over with a fork; microwave on High 15 minutes or until very tender.
- Meanwhile, combine crumbles, seasoning mix, and water in a large skillet; cover, and cook over medium heat until mixture is very thick. Stir in beans, and cook until thoroughly heated.
- Split potatoes, and fluff with a fork. Top with crumbles mixture, cheese, lettuce, sour cream, and tomatoes.
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