Ingredients
– 4 medium-sized russet potatoes
– 1 lb ground beef or turkey
– 1 packet taco seasoning
– 1 cup shredded cheddar cheese
– 1 can black beans, drained and rinsed
– 1 cup corn (fresh or frozen)
– ½ cup diced tomatoes
– ½ cup diced onions
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional garnishes: sour cream, sliced jalapeños, chopped cilantro
Equipment Needed
– A large baking dish
– A skillet
– A potato peeler
– A sharp knife
– A cutting board
– Measuring cups and spoons
– A mixing spoon
Step-by-Step Instructions
To kick things off, preheat your oven to 400°F (200°C). While it’s heating, I like to scrub my potatoes under running water and peel them. After peeling, I slice them into bite-sized cubes that cook evenly. Then, in a large skillet over medium heat, I add the olive oil and sauté the diced onions until they’re translucent. It smells so good that I can hardly wait for the next step! Now, let’s brown the ground meat in the same skillet, adding the taco seasoning and a splash of water to combine the flavors nicely. The aromas wafting through my kitchen at this point are mouthwatering! (See the next page below to continue steps…)