While many people say that they love Mexican food, in reality, the kind of food to which they are referring is actually what is considered Tex Mex. However you want to label it, our recipe for Taco Stuffed Baked Potatoes is a great way to change your Taco Tuesday routine.
Most people consider that things like tacos and quesadillas to always be in the category of Mexican food, but did you know that this categorization may actually be incorrect, depending on what is in the food? Mexican food has been around in Central America for thousands of years. This genre of food features lots of beans, moles, (which are kinds of sauces made from chili peppers) tamales, corn, and slow-roasted pork. Authentic Mexican food varies according to the region of Mexico where it originated.
When Europeans came to Northern Mexico and the area that is now known as Texas, they began to gain a real appreciation for the food that the locals prepared and enjoyed. However, like many creative cooks, these people took features of the authentic Mexican cuisine that the locals made and altered the recipes to create new, inventive foods. The blend of the old and the new was named Tex Mex cuisine.
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Taco Stuffed Baked Potatoes Recipe
- Vegetable Brush
- Large Frying Pan
- 6 pcs Potatoes
- 1 pound Ground Beef
- 1 teaspoon Minced Garlic
- 1 tbsp Chili Powder
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Onion Poawder
- ½ teaspoon Paprika
- 1½ teaspoons Cumin
- ½ teaspoon Salt
- ½ cup Water
- 1 cup salsa
- Salt and Pepper
- Taco Toppings such as sour cream, cheese, lettuce, tomato, green onions, and guacamole
- Scrub the potatoes with a soft vegetable brush under cool running water. Poke the potatoes all over with a fork. Preheat the oven to 400 degrees and put the potatoes in the center of the oven.
- Bake the potatoes for 60 to 75 minutes or until they are slightly soft when squeezed, and you can easily poke them with a fork.
- About 20 minutes before the baking time is over, heat a large frying pan over medium heat on the stovetop.
- Put the ground beef in the pan and cook it, chopping it with a spatula until it is fully cooked with no pink remaining. Add the garlic and cook just a minute more until the garlic is lightly browned.
- Drain any excess grease from the skillet and discard it. Season the meat with salt and pepper, stirring to combine.
- To the ground beef, add the paprika, onion powder, cumin, garlic powder, chili powder, and salt. Stir in the water and the salsa. Bring the taco meat to a simmer over medium heat. Put a lid on the pan and simmer the mixture for about 15 minutes to reduce the liquid. If there is still excessive liquid in the pan, remove the lid and continue to simmer until the meat is in a thick sauce.
- When the potatoes are finished, remove them from the oven and let them cool for about five minutes. Gently, with a knife, slice the potatoes open lengthwise. Using potholders, squish the ends of the potatoes to open them. Use care so that the potatoes will not break in half completely.
- Salt and pepper each potato and scoop about a tablespoon of sour cream into each potato. Use a fork to slightly stir and mash the potato without breaking the skins of the baked potato shell.
- Spoon the taco meat into each potato, evenly dividing the meat among the six potatoes. Top the meat with shredded cheese, lettuce, tomatoes, and any other taco toppings that you prefer.Serve the potatoes immediately.