Taco Potato Shells

Name: Taco Potato Shells
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 larges baking potatoes; 1 Tbsp butter, melted; 397 grams can diced tomatoes, undrained; 2 green onions, sliced; 454 grams ground beef; 118 milliliters shredded cheddar cheese; 79 milliliters sour cream; 1 envelope taco seasoning

Taco Potato Shells

You can never have too many main course recipes, so give Taco Potato Shells a try. This gluten free recipe serves 6. One portion of this dish contains roughly 19g of protein, 23g of fat, and a total of 389 calories. A mixture of cheddar cheese, butter, canned tomatoes, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes around 2 hours and 10 minutes. This recipe is typical of Mexican cuisine.

Instructions

Scrub and pierce potatoes.

Ingredients you will need

Potato

Bake at 375° for 1 hour or until tender. When cool enough to handle, cut potatoes in half lengthwise. Carefully scoop out pulp, leaving a thin shell (refrigerate pulp for another use).

Ingredients you will need

Potato

Equipment you will use

Oven

Brush inside and outside of potato shells with butter.

Ingredients you will need

Butter

Potato

Pasta Shells

Place cut side up on an ungreased baking sheet.

Equipment you will use

Baking Sheet

Bake, uncovered, at 375° for 20 minutes. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.

Ingredients you will need

Beef

Equipment you will use

Oven

Frying Pan

Add tomatoes and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.

Ingredients you will need

Taco Seasoning Mix

Tomato

Spoon into potato shells; sprinkle with cheese.

Ingredients you will need

Cheese

Potato

Pasta Shells

Bake, uncovered, 5-10 minutes longer or until cheese is melted. Top with sour cream and onions.

Ingredients you will need

Sour Cream

Cheese

Onion

Equipment you will use

Oven

Equipment

Oven

Baking Sheet

Frying Pan

Ingredients

Servings:

3larges

baking potatoes 1Tbsp

butter, melted 397grams

can diced tomatoes, undrained 2

green onions, sliced 454grams

ground beef 118milliliters

shredded cheddar cheese 79milliliters

sour cream 1envelope

taco seasoning

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is SeaGlass rosé of Pinot Noir. It has 4.4 out of 5 stars and a bottle costs about 12 dollars.

SeaGlass Rose of Pinot Noir

A beautiful reflection of Monterey County’s pristine coastal terroir, the Rosé opens with fragrant wild strawberries and dried rose petals on the nose. Flavors of juicy cherry andripe raspberry are balanced by refreshing acidity and a crisp, clean finish. This vibrant wine is a diverse menu partner, pairing exceptionally well with prosciutto and melon or crab cakes with spicy aioli.