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.
Scrub and pierce potatoes.
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).
Brush inside and outside of potato shells with butter.
Place cut side up on an ungreased baking sheet.
Bake, uncovered, at 375° for 20 minutes. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.
Add tomatoes and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Spoon into potato shells; sprinkle with cheese.
Bake, uncovered, 5-10 minutes longer or until cheese is melted. Top with sour cream and onions.
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 NoirA 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.