It’s been a hot minute since I’ve been back around with my repurposed recipes to empower you to have fun in the kitchen and break free from the bounds of restrictive diet-based recipes and enjoy food that nourishes your body and soul.
I’m back today with another recipe reimagined from a popular early 2000’s cookbook where common recipe ingredients were things like fiber cereal crushed as breading and powered creamer in place of milk products to save on calories and fat…and flavor (no offense if you actually enjoy fiber cereal…I’ve got some cardboard in my recycling bin I’m happy to share at a low, low price).
The recipe today shifts dramatically from the original recipe, but it creates a meal with a variance of ingredients to create a nutrient dense meal. You’ll note I don’t focus on exact measurements too closely in terms of serving sizes, because we all have different nutritional needs and hunger/satisfaction/fullness levels, and we’re all serving different size herds! We can get down to the nitty-gritty 1:1 and discuss what’s most appropriate for your needs on a call.
In the meantime, enjoy some Taco-Taters!
- Ground beef (we use 85/15, you use your preferred lean cut–or ground turkey, chicken, pork, or meatless/plant-based product)
- Garlic (we’re all about fresh and in absurd amounts here!)
- Onion Powder
- Taco Seasoning
- Green Chile (chopped) or Rotel (canned diced tomato and green chile for the uninitiated)
- Baking Potatoes
- Shredded Cheese
- Green Onions
- Sour Cream/Crema
- Olive (or other preferred) Oil
- Other Taco Toppings
- Pre-heat oven to 400 degrees
- Scrub, scrub, scrub those taters and stab it with a fork a few dozen times
- Give them a rub down with olive oil (or your preferred oil) and sprinkle with salt, wrapping in aluminum foil and baking for 60+ minutes or until just squishable to the touch (with an oven mitt, those suckers are hot)
- Alternate: you can forego the foil and microwave the potatoes for 6-8 minutes per potato, but personally I think you can just trash the potato at that point because it’s just not as good
- Brown meat/meatless option with garlic and onion powder to taste until fully cooked through
- Add green chile (with liquid; my preference–tomato allergy) or rotel (with liquid) and taco seasoning (in proportion to the amount of meat/meatless option prepared) and simmer about 15 minutes.
- Strain any liquid/grease from pan
- Once baked potatoes are done, serve up the potato as a base and top with taco meat/meatless option, cheese, sour cream, green onions, and/or whatever your heart desires!
I’d love to know what other additions you’d put in this. I added some pinto beans to mine too!
…and yes, the original recipe on this called for fat free non-dairy creamer. Just, no.