Categories: Ground Beef, Main Dish, Tex-Mex
Ingredients
- 3 large baking potatoes , baked
- 1 tablespoon butter or 1 tablespoon margarine , melted
- 1 lb ground beef
- 1/2 cup chopped onion
- 1 (14 1/2 ounce) can diced tomatoes , undrained
- 1 envelope taco seasoning
- 1 cup shredded cheddar cheese
- 1⁄3; cup sour cream
- 2 green onions , sliced
Directions
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Cut potatoes in half lengthwise.
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Carefully scoop out pulp, leaving a thin shell (save pulp for another use or discard).
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Brush inside and outside of potato shells with butter.
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Place cut side up on an ungreased baking sheet.
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Bake, uncovered at 375 degrees for 10-15 minutes.
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Meanwhile, in a skillet, cook beef and onion over medium heat until meat is browned; drain.
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Add tomatoes and taco seasoning.
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Bring to a boil.
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Reduce heat; simmer, uncovered, for 20 minutes.
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Spoon into potato shells; sprinkle with cheese.
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Bake, uncovered, 5-10 minutes longer or until cheese is melted.
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Top with sour cream and onions.