How can you say no to anything that is taco-stuffed? These taco-stuffed smashed potatoes are a combination of crispy smashed potatoes with taco filling and taco toppings. You honestly cannot go wrong.
How to make smashed potatoes:
This meal has become a back pocket weekday staple in my house, and for good reason. First, and always most importantly, they’re to-die-for delicious. The potatoes are boiled for a few minutes, smashed on a baking sheet, then coated in a bit of oil and roasted until super crispy on the outside. Then they’re stuffed with taco meat seasoned with chili powder, cumin, onion and garlic and topped with Mexican cheeses and roasted again until ooey gooey. At that point, (and this is the second reason why I love these taters) you can customize them with all sorts of fun toppings. Avocado, green onion, cilantro, salsa, Greek yogurt or sour cream, black olives… the sky is the limit.
The nutritional benefits of potatoes
They also reheat really well (perk number 3), so you can cook once and eat them throughout the week. Which is perfect because I like to pop them in the microwave after I hit the gym for a dose of complex carbohydrates to replenish and a bit of protein and fat to sustain. Sometimes carbohydrates get a bad rep, but they’re important to fuel your brain and muscles, which helps you perform your best mentally and physically. Potatoes also have loads of potassium, which is an important electrolyte that aids in muscle, cardiovascular and nervous system function. A medium potato with the skin contains 620 milligrams of potassium (!!) and we can’t forget they’re a great source of vitamin C and fiber (leave those skins on!).
Needless to say, I am obsessed with potatoes because they’re scrumptious – roasted, mashed, baked, tatered, scalloped, shredded and every other which-way – and they also happen to be the perfect fuel post-workout to keep me going.
Plus, they’re taco-stuffed smashed potatoes. ‘nough said.Print
Taco-Stuffed Smashed Potatoes
Crispy smashed potatoes stuffed with taco meat and all your favorite taco toppings. The perfect customizable simple weeknight meal.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: Serves 4 1x
- Category: Dinner
- Method: Boiling, Baking, Stove Top
- Cuisine: Mexican/American
- 1–1 ½ pounds baby yellow or red potatoes
- 2 tablespoons oil
- ¾ teaspoons coarse salt, divided
- ½-pound ground beef
- ½ tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon minced onion
- 1 teaspoon minced garlic
- ¼ teaspoon ground black pepper
- 1 cup shredded Mexican cheeses
- Plain Greek yogurt or sour cream, salsa, chopped cilantro or green onion and diced avocado, for topping
- 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 slightly cool.
- 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 and 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 desired toppings and serve.
Cooking Tip: The potatoes can be boiled and/or roasted ahead of time to make for a quick weeknight meal.
- Serving Size: 1/4 of recipe
- Calories: 392
- Sugar: 3
- Sodium: 520
- Fat: 14
- Saturated Fat: 4
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 5
- Protein: 20
- Cholesterol: 49
Keywords: weeknight dinner, easy, quick, simple, healthy, family friendly, kid-friendly, customizable