Tex-Mex Baked Potatoes have all the ingredients of your favorite Southwestern meal. These stuffed spuds are a great weekenight choice.
4 large russet potatoes
1 pound lean ground beef
1 small onion, chopped
1 clove garlic, minced
1 tablespoon chili powder
2 teaspoons cumin
1/2 teaspoon oregano
Salt and pepper
1 15-oz. can tomato sauce
1 15.5-oz. can red kidney beans, drained and rinsed
1 avocado, peeled, pitted, sliced lengthwise
3 scallions, thinly sliced
How to Make It
Bake potatoes. IN THE OVEN: Preheat oven to 375°F. Scrub potatoes and pat dry. Prick all over with a fork. Rub lightly with vegetable oil; sprinkle with salt. Place on oven rack and bake until a knife inserted in center of potato slides in easily, about 1 hour to 1 hour 15 minutes. IN THE MICROWAVE: Scrub potatoes. Prick all over with a fork. Place potatoes on a microwave-safe plate; microwave on high 4 minutes. Turn potatoes over and microwave until a knife inserted in center of potato slides in easily, 6 to 8 minutes longer. Cooking time will vary depending on the microwave.
In a skillet over medium heat, cook beef and onion until meat has browned. Drain off fat. Add garlic; sauté 1 minute. Add chili powder, cumin, oregano and 1/2 tsp. salt; sauté 2 minutes. Stir in tomato sauce and beans. Bring to a boil. Reduce heat; simmer 20 minutes.
Cut a deep cross in tops of potatoes; squeeze open. With a fork, fluff up centers. Season with salt and pepper. Top potatoes with beef mixture, avocado and scallions.
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