GROUND BEEF POTATO TACO
Directions
- 1Slice the red onion thinly.
- 2Add sliced red onion and jalapeño to a large jar.
- 3Cover the red onion and jalapeño with distilled white vinegar until fully submerged.
- 4Close the jar and refrigerate for at least an hour.
- 5Preheat oven to 400°F.
- 6Poke holes all around the potatoes with a fork, then transfer them to an aluminum foil-lined baking sheet and bake until fork tender, about 1-1.5 hours.
- 7Add 2 tbsp olive oil to a large skillet over medium-high heat.
- 8Add ground beef to hot oil.
- 9Mix in taco seasoning with the ground beef.
- 10Cook meat until browned on all sides, breaking it apart as you go.
- 11Toss lettuce in desired dressing.
- 12To make chipotle sauce, add chipotles in adobo sauce, coconut or Greek yogurt, lime juice, and salt to a high-speed blender and blend until smooth.
- 13Slice down the center and empty out the inside of the potato to create a hollow taco shell with the potato skin.
- 14Add lettuce to your potato skin.
- 15Stack high with ground beef.
- 16Add avocado, pickled onion, and jalapeño.
- 17Garnish with fresh cilantro.
- 18Finish with a drizzle of chipotle sauce.
Ingredients
- 2 Russet potatoes
- 2 tbsp Olive oil
- 1 lb Ground beef
- 1 package Taco seasoning
- Lettuce, finely chopped
- 0.5 Avocado, sliced
- Cilantro, finely chopped
- Salad dressing of choice
- 0.5 Red onion, thinly sliced
- 1 Jalapeno, thinly sliced
- Distilled white vinegar
- 2 large Chipotles in adobo sauce
- 0.33 cup Coconut or Greek yogurt
- 0.5 Lime, juiced
- 0.5 tsp Salt
Equipment
KnifeCutting boardJarSkilletForkHigh-speed blenderBaking sheetAluminum foilPlate
Tips
- Refrigerate pickled onions and jalapeños for at least an hour before serving.
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