Taco Potato Skins
Cumin Roasted Carrots
Ingredients
- 6 small (8-oz) russet potatoes
- 1 Tbsp oli
- ⅓ cup butter, melted
- 1½ lb ground beef
- 1 (10-oz) can enchilada sauce
- 1 (8-oz) pkg shredded Cheddar cheese
- 1 (8-oz) carton sour cream
- 1 (8-oz) container guacamole
Instructions
- Preheat oven to 400°F. Rub potatoes with oil and place on a foil-lined rimmed baing sheet. Bake 40 to 45 minutes or until tender. Cool and cut in half lengthwise.
- Scoop out pulp, leaving a ¼-inch-thick shell. Return potato shells to pan. Brush insides of potatoes with melted butter; bake 25 to 30 minutes or until edges are browned.
- Meanwhile, cook beef in a large skillet over medium heat until browned and crumbly; drain, and return to skillet. Stir in enchilada sauce; cook until thoroughtly heated.
- Spoon beef mixture into potato shells; sprinkle with cheese.
- Bake 10 minutes or until thoroughly heated and cheese is melted. Serve with sour cream and guacamole for dipping.
Side Dish Ingredients
- 1 (16-oz) pkg baby carrots
- 2 Tbsp olive oil
- 1 tsp ground cumin
Side Dish Instructions
- Preheat oven to 400°F. Toss together all ingredients on a large lightly greased rimmed baking sheet; season lightly with salt and pepper.
- Bake 25 minutes or until browned and tender.
Kid-Friendly Meal Plan
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