GROUND BEEF POTATO TACO

60 mins
Serves 1
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Directions

  1. 1Slice the red onion thinly.
  2. 2Add sliced red onion and jalapeño to a large jar.
  3. 3Cover the red onion and jalapeño with distilled white vinegar until fully submerged.
  4. 4Close the jar and refrigerate for at least an hour.
  5. 5Preheat oven to 400°F.
  6. 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.
  7. 7Add 2 tbsp olive oil to a large skillet over medium-high heat.
  8. 8Add ground beef to hot oil.
  9. 9Mix in taco seasoning with the ground beef.
  10. 10Cook meat until browned on all sides, breaking it apart as you go.
  11. 11Toss lettuce in desired dressing.
  12. 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.
  13. 13Slice down the center and empty out the inside of the potato to create a hollow taco shell with the potato skin.
  14. 14Add lettuce to your potato skin.
  15. 15Stack high with ground beef.
  16. 16Add avocado, pickled onion, and jalapeño.
  17. 17Garnish with fresh cilantro.
  18. 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.