 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
TACO POTATO SHELLS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Reecho Estate in Pilot Point, Texas in 1984. Ingredients:
3 large baking potatoes |
1 tablespoon butter melted |
1 pound ground beef |
14-1/2 ounce can diced tomatoes with juice |
1 envelope taco seasoning |
1/2 cup shredded cheddar cheese |
1/3 cup sour cream |
2 green onions sliced |
Directions:
1. Scrub and pierce potatoes then bake at 375 for 1 hour.
2. Cut potatoes in half lengthwise.
3. Carefully scoop out pulp leaving a thin shell.
4. Brush inside and outside of potato shells with butter then place cut side up on baking sheet.
5. Bake uncovered at 375 for 20 minutes.
6. Meanwhile in a skillet cook beef over medium heat until no longer pink then drain well.
7. Add tomatoes and taco seasoning then bring to a boil.
8. Reduce heat and simmer uncovered 20 minutes then spoon into shells and sprinkle with cheese.
9. Bake uncovered for 10 minutes so cheese can melt.
10. Top with sour cream and onions and serve while hot.
|
|