Taco-Stuffed Smashed Potatoes

Taco-Stuffed Smashed Potatoes
Taco-Stuffed Smashed Potatoes Courtesy Image

Loaded potatoes are sinfully delicious, but not what you want to dig into on a typical Monday night. Want an easy, affordable, healthier twist? Add some Mexican flair: Whip up some taco-stuffed smashed potatoes.

After all, tacos are one of the cheapest meals to make—even if you go beyond basic.

“These crispy, roasted smashed potatoes are loaded with potassium and fiber, and packed with lean ground beef,” says Julie Andrews, R.D.N., a recipe developer based in Appleton, WI.

 

For an extra few bucks, you can add your favorite taco toppings, like avocado and green onions, but this recipe features minimal ingredients for a simple and affordable dinner.

Price per serving: $3.10

 

Prep time

10 min.

Cook time

25 min.

  • 1-1 ½ lbs. baby yellow or red potatoes
  • 2 Tbsp. oil
  • ¾ tsp. coarse salt, divided
  • ½ lb. ground beef
  • ½ Tbsp. chili powder
  • 2 tsp. ground cumin
  • 1 tsp. minced onion
  • 1 tsp. minced garlic
  • ¼ tsp. ground black pepper
  • 1 cup shredded Mexican cheeses
  • Plain Greek yogurt
Preheat oven to 400 degrees.
Bring a large pot of water to a boil. Add potatoes and cook about 10 minutes or until slightly soft. Drain and transfer potatoes to a greased baking sheet. Let cool slightly.
Use the back of a spatula to gently smash each potato. Drizzle with oil and sprinkle with half of the salt. Roast 10 minutes or until crispy on the edges.
While the potatoes roast, brown the ground beef in a skillet, breaking up into smaller pieces as it cooks. Add the remaining salt, chili powder, cumin, onion, garlic, black pepper and ¼ cup water to the beef. Bring to a simmer. Spoon taco meat onto the roasted smashed potatoes.
Top each with shredded cheese and bake an additional 4-5 minutes or until cheese is melted and bubbly.
Top with a dollop of Greek yogurt and serve.