Tender baked potatoes stuffed with seasoned ground beef, black beans, and corn. Top with cheese, sour cream, avocado, salsa, or any of your favorite taco toppings. Use baked sweet potatoes or white potatoes for the base of this recipe.
Hello, friends! Here we are… it’s Monday. Again. How was your weekend? My husband and I have been excited for the return of Homeland. We stayed up and watched the premier last night while sipping on hard root beer (it’s dangerously good!). It was the perfect end to the weekend.
Today I’m bringing you a healthy, easy, and fun twist on a taco! These stuffed potatoes are exactly what they sound like – the filling of a taco stuffed into a baked potato!
Throw some potatoes into the oven to bake. You can use sweet potatoes or Russet potatoes. While your potatoes are baking, sauté ground beef with black beans, corn, and taco seasoning. This mixture gets stuffed into the baked potatoes and piled high with your favorite taco toppings. Some topping options: cheese, sour cream, avocado, salsa, shredded lettuce, green onions, or crushed tortilla chips.
This recipe is perfect for week nights or game day, and it’s great leftover. It’s naturally gluten-free, and it can easily be made vegetarian by substituting the ground beef for veggie crumbles or increase the beans and corn.
This is my new favorite way to enjoy tacos!
Taco Stuffed Potatoes
- 4 medium sized sweet potatoes/yams or white potatoes
- 1/2 pound lean ground beef
- 1/3 cup diced onion
- 3-4 tablespoons taco seasoning (check for gluten if necessary)
- 3/4 cup cooked black beans
- 3/4 cup frozen corn
- 1/2 cup water
- Toppings: shredded cheese sour cream, avocado, salsa, green onion, lettuce, tortilla chips
Preheat oven to 375°F. Prick each sweet potato several times with a fork. Wrap each potato tightly in foil. Bake until tender and cooked through, 40-60 minutes. Begin checking them at 40 minutes.
Meanwhile, saute ground beef and onion, breaking up the meat with a spatula. Once the meat is cooked through add taco seasoning, beans, corn, and water. Stir to combine and simmer for several minutes, until the corn is heated through. Add salt to taste.
Remove cooked potatoes from foil. Slice along the top of each potato and squeeze the sides to open it up slightly. Stuff the taco filling into the baked potato, top with desired toppings, and serve immediately.