Loaded potatoes are sinfully delicious, but not what you want to dig into on a typical Monday night. Want an easy, affordable, healthier twist? Add some Mexican flair: Whip up some taco-stuffed smashed potatoes.
The 12 Best Taco Trucks in America
Read article
After all, tacos are one of the cheapest meals to make—even if you go beyond basic. “These crispy, roasted smashed potatoes are loaded with potassium and fiber, and packed with lean ground beef,” says Julie Andrews, R.D.N., a recipe developer based in Appleton, WI. In order to view the video, please allow Manage Cookies
For an extra few bucks, you can add your favorite taco toppings, like avocado and green onions, but this recipe features minimal ingredients for a simple and affordable dinner. Price per serving: $3.10
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4 servings
Prep time 10 min.
Cook time 25 min.
Ingredients
1-1 ½ lbs. baby yellow or red potatoes 2 Tbsp. oil ¾ tsp. coarse salt, divided ½ lb. ground beef ½ Tbsp. chili powder 2 tsp. ground cumin 1 tsp. minced onion 1 tsp. minced garlic ¼ tsp. ground black pepper 1 cup shredded Mexican cheeses Plain Greek yogurt
How to make it
Preheat oven to 400 degrees.
Bring a large pot of water to a boil. Add potatoes and cook about 10 minutes or until slightly soft. Drain and transfer potatoes to a greased baking sheet. Let cool slightly.
Use the back of a spatula to gently smash each potato. Drizzle with oil and sprinkle with half of the salt. Roast 10 minutes or until crispy on the edges.
While the potatoes roast, brown the ground beef in a skillet, breaking up into smaller pieces as it cooks. Add the remaining salt, chili powder, cumin, onion, garlic, black pepper and ¼ cup water to the beef. Bring to a simmer. Spoon taco meat onto the roasted smashed potatoes.
Top each with shredded cheese and bake an additional 4-5 minutes or until cheese is melted and bubbly.
Top with a dollop of Greek yogurt and serve.
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Loaded potatoes are sinfully delicious, but not what you want to dig into on a typical Monday night. Want an easy, affordable, healthier twist? Add some Mexican flair: Whip up some taco-stuffed smashed potatoes.
The 12 Best Taco Trucks in America
Read article
After all, tacos are one of the cheapest meals to make—even if you go beyond basic.
The 12 Best Taco Trucks in America
Read article
The 12 Best Taco Trucks in America
“These crispy, roasted smashed potatoes are loaded with potassium and fiber, and packed with lean ground beef,” says Julie Andrews, R.D.N., a recipe developer based in Appleton, WI.
In order to view the video, please allow Manage Cookies
For an extra few bucks, you can add your favorite taco toppings, like avocado and green onions, but this recipe features minimal ingredients for a simple and affordable dinner.
Price per serving: $3.10
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4 servings
Prep time 10 min.
Cook time 25 min.
Ingredients
1-1 ½ lbs. baby yellow or red potatoes 2 Tbsp. oil ¾ tsp. coarse salt, divided ½ lb. ground beef ½ Tbsp. chili powder 2 tsp. ground cumin 1 tsp. minced onion 1 tsp. minced garlic ¼ tsp. ground black pepper 1 cup shredded Mexican cheeses Plain Greek yogurt
How to make it
Preheat oven to 400 degrees.
Bring a large pot of water to a boil. Add potatoes and cook about 10 minutes or until slightly soft. Drain and transfer potatoes to a greased baking sheet. Let cool slightly.
Use the back of a spatula to gently smash each potato. Drizzle with oil and sprinkle with half of the salt. Roast 10 minutes or until crispy on the edges.
While the potatoes roast, brown the ground beef in a skillet, breaking up into smaller pieces as it cooks. Add the remaining salt, chili powder, cumin, onion, garlic, black pepper and ¼ cup water to the beef. Bring to a simmer. Spoon taco meat onto the roasted smashed potatoes.
Top each with shredded cheese and bake an additional 4-5 minutes or until cheese is melted and bubbly.
Top with a dollop of Greek yogurt and serve.
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Makes 4 servings
Prep time 10 min.
Cook time 25 min.
Ingredients
1-1 ½ lbs. baby yellow or red potatoes 2 Tbsp. oil ¾ tsp. coarse salt, divided ½ lb. ground beef ½ Tbsp. chili powder 2 tsp. ground cumin 1 tsp. minced onion 1 tsp. minced garlic ¼ tsp. ground black pepper 1 cup shredded Mexican cheeses Plain Greek yogurt
How to make it
Preheat oven to 400 degrees.
Bring a large pot of water to a boil. Add potatoes and cook about 10 minutes or until slightly soft. Drain and transfer potatoes to a greased baking sheet. Let cool slightly.
Use the back of a spatula to gently smash each potato. Drizzle with oil and sprinkle with half of the salt. Roast 10 minutes or until crispy on the edges.
While the potatoes roast, brown the ground beef in a skillet, breaking up into smaller pieces as it cooks. Add the remaining salt, chili powder, cumin, onion, garlic, black pepper and ¼ cup water to the beef. Bring to a simmer. Spoon taco meat onto the roasted smashed potatoes.
Top each with shredded cheese and bake an additional 4-5 minutes or until cheese is melted and bubbly.
Top with a dollop of Greek yogurt and serve.
Makes 4 servings
Prep time 10 min.
Cook time 25 min.
Prep time 10 min.
Cook time 25 min.
Prep time
10 min.
Cook time
25 min.
Ingredients
- 1-1 ½ lbs. baby yellow or red potatoes
- 2 Tbsp. oil
- ¾ tsp. coarse salt, divided
- ½ lb. ground beef
- ½ Tbsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. minced onion
- 1 tsp. minced garlic
- ¼ tsp. ground black pepper
- 1 cup shredded Mexican cheeses
- Plain Greek yogurt
How to make it
Preheat oven to 400 degrees.
Bring a large pot of water to a boil. Add potatoes and cook about 10 minutes or until slightly soft. Drain and transfer potatoes to a greased baking sheet. Let cool slightly.
Use the back of a spatula to gently smash each potato. Drizzle with oil and sprinkle with half of the salt. Roast 10 minutes or until crispy on the edges.
While the potatoes roast, brown the ground beef in a skillet, breaking up into smaller pieces as it cooks. Add the remaining salt, chili powder, cumin, onion, garlic, black pepper and ¼ cup water to the beef. Bring to a simmer. Spoon taco meat onto the roasted smashed potatoes.
Top each with shredded cheese and bake an additional 4-5 minutes or until cheese is melted and bubbly.
Top with a dollop of Greek yogurt and serve.
Preheat oven to 400 degrees.
Bring a large pot of water to a boil. Add potatoes and cook about 10 minutes or until slightly soft. Drain and transfer potatoes to a greased baking sheet. Let cool slightly.
Use the back of a spatula to gently smash each potato. Drizzle with oil and sprinkle with half of the salt. Roast 10 minutes or until crispy on the edges.
While the potatoes roast, brown the ground beef in a skillet, breaking up into smaller pieces as it cooks. Add the remaining salt, chili powder, cumin, onion, garlic, black pepper and ¼ cup water to the beef. Bring to a simmer. Spoon taco meat onto the roasted smashed potatoes.
Top each with shredded cheese and bake an additional 4-5 minutes or until cheese is melted and bubbly.
Top with a dollop of Greek yogurt and serve.
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Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
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Uncle Nearest Whiskey Lineup Is Rapidly Expanding
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