Taco Tater Skins Recipe Taste Of Home Recipes

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TATER TACO CASSEROLE



Tater Taco Casserole image

"Our family lives and works on a ranch," remarks Ronna Lewis from Plains, Kansas. "I like to fix this nicely seasoned casserole ahead of time and freeze it for later use. It's good with a tossed salad or nacho chips and dip."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 7

2 pounds ground beef
1/4 cup chopped onion
1 envelope taco seasoning
2/3 cup water
1 can (11 ounces) whole kernel corn, drained
1 can (11 ounces) condensed fiesta nacho cheese soup, undiluted
1 package (32 ounces) frozen Tater Tots

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Simmer, uncovered, for 5 minutes. Stir in corn and soup., Transfer to a greased 13-in. x 9-in. baking dish. Arrange Tater Tots in a single layer over the top. Bake, uncovered, at 350° for 30-35 minutes or until potatoes are crispy and golden brown.

Nutrition Facts : Calories 461 calories, Fat 24g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 1307mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 4g fiber), Protein 25g protein.

TACO-STUFFED POTATO SKINS



Taco-Stuffed Potato Skins image

Provided by Trisha Yearwood

Categories     appetizer

Time 1h45m

Yield 16 servings

Number Of Ingredients 18

8 small russet potatoes (about 4 pounds), washed and dried
2 tablespoons olive oil
2 large onions, finely chopped
2 small jalapenos, seeded and finely chopped
2 pounds lean ground beef
1/3 cup tomato paste (from a 6-ounce can)
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon plus 1 teaspoon garlic powder
1 tablespoon salt
1 tablespoon freshly ground pepper
1/2 cup heavy cream
2 cups grated Cheddar
3 green onions (scallions), finely chopped
3 tomatoes, chopped
2 avocados, chopped
Chopped fresh cilantro, for garnish
Sour cream, for serving, optional

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the potatoes on a baking sheet and roast until easily pierced with the tip of a sharp knife, about 1 hour. Let cool slightly. Do not turn the oven off.
  • Halve the potatoes lengthwise. Using a small spoon, gently scoop the potato flesh into a bowl, leaving about 1/2 inch on the skins. Set the skins aside. Reserve the potato flesh for another use.
  • Heat the olive oil in a large skillet over medium heat. Add the onions and jalapenos and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the beef and continue to cook, stirring often, until the beef is cooked through.
  • Stir in the tomato paste, cumin, chili powder, garlic powder, salt and pepper to combine and cook 1 minute more. Add the heavy cream and cook, stirring, until incorporated and heated through, about 1 minute.
  • Spoon the beef mixture into the hollowed-out potato skins. Put the potato skins on a parchment-lined baking sheet. Sprinkle with the Cheddar and bake until the cheese is melted, about 3 minutes. Transfer to a platter and top with the green onions, tomatoes, avocados, cilantro and sour cream if using.

TASTY TACOS



Tasty Tacos image

A taco seasoning made from scratch with pantry staples deliciously jazzes up ground beef, turning Tuesday night into an all-out fiesta. Add your favorite toppings, and dinner is served! -Rebecca Levesque, St. George, New Brunswick

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 pound lean ground beef (90% lean)
1 medium onion, finely chopped
1 garlic clove, minced
1/2 cup water
1 tablespoon chili powder
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
8 taco shells, warmed
Optional toppings: shredded lettuce, chopped tomatoes, sliced green onions and shredded cheddar cheese

Steps:

  • In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the water and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened., Spoon beef mixture into taco shells. Serve with toppings of your choice.

Nutrition Facts : Calories 306 calories, Fat 15g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 468mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

TATER TOT-CHOS



Tater Tot-chos image

Playing with food is loads of fun when you have Tater Tots and taco toppings. Let kids build their own for smiles all around. -Eleanor Mielke, Mitchell, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

4 cups frozen miniature Tater Tots
1 pound ground beef
1 envelope reduced-sodium taco seasoning
2/3 cup water
1/2 cup shredded cheddar cheese
2 cups shredded lettuce
1/4 cup sliced ripe olives, optional
1/4 cup taco sauce
1/2 cup sour cream

Steps:

  • Bake Tater Tots according to package directions., Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in taco seasoning and water. Bring to a boil; cook and stir until thickened, about 2 minutes. , To serve, top Tater Tots with beef mixture, cheese, lettuce and, if desired, olives. Serve with taco sauce and sour cream.

Nutrition Facts : Calories 375 calories, Fat 23g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 828mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 18g protein.

TACO POTATO SKINS



Taco Potato Skins image

Make and share this Taco Potato Skins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 40m

Yield 24 potato skins

Number Of Ingredients 8

6 large russet potatoes, baked
1/2 cup butter or 1/2 cup margarine, melted
2 tablespoons taco seasoning
1 cup shredded cheddar cheese
15 slices bacon, cooked and crumbled
3 green onions, chopped
salsa
sour cream

Steps:

  • Cut each potato lengthwise into quarters.
  • With a spoon, scoop out the pulp, leaving a 1/4 inch shell and discard pulp.
  • In a small bowl, mix together the butter and taco seasoning.
  • Brush butter mixture over both sides of the potato skins.
  • Place skin side down on a greased baking sheet.
  • Sprinkle with cheese, bacon, and onions.
  • Bake at 350 degrees for 5 to 10 minutes or until the cheese is melted.
  • Serve with salsa and sour cream.

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