These Mexican style baked potatoes combine all the fun flavours of Mexico into a meal the whole family will love.
6 large russet potatoes
8 oz (227 g) fresh crimini mushrooms
1 small onion, chopped
½ lb (225 g) lean ground beef
2 cloves garlic, minced
1 package Tex-Mex seasoning
2 tbsp (30 mL) Adobo peppers in chipotle sauce, puréed
1 can (769 mL) diced tomatoes
½ cup (125 mL) black beans, rinsed and drained
1 cup (250 mL) frozen whole-kernel corn, thawed
1 cup (250 mL) shredded cheddar cheese
¼ cup (60 mL) fresh chopped cilantro
Preheat oven to 400°F/240°C. Pierce potatoes several times with a fork and place on a baking tray. Bake for 45-60 minutes, or until softened all the way through.
While potatoes bake, place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
In a large saucepan, brown mushrooms, onion and beef, approximately 10 minutes. Add garlic, Tex-Mex seasoning, adobo peppers and tomatoes. Simmer 15-20 minutes allowing flavours to combine and sauce to thicken.
Split baked potatoes lengthwise and spoon in meat mixture. Top with black beans, corn cheddar cheese and chopped cilantro. Serve with a side of salsa, sour cream and guacamole.
Substitute your favourite gluten-free seasonings for a gluten-friendly option!
Keywords: Ground Beef, Blend & Extend, Kid-Friendly