medium russet potatoes (2 to 2 1/2 pounds total)
tablespoon plus 2 teaspoons olive oil, divided
1 1/2 teaspoons kosher salt, divided
1 1/2 pounds lean ground beef
1/4 teaspoon freshly ground black pepper
(8-ounce) can tomato sauce
small yellow onion, finely chopped
1/2 cup low-sodium beef or chicken broth
cloves garlic, minced
(1-ounce) packet taco seasoning
Topping options: shredded cheddar cheese, shredded romaine lettuce, chopped tomato, sour cream

  1. Turn a 6-quart or larger slow cooker onto the LOW setting to let it preheat while you prep the potatoes and brown the beef.
  2. Pierce the potatoes all over with a fork. Rub each potato with 1/2 teaspoon of the olive oil and season each with 1/8 teaspoon of the salt; set aside.
  3. Heat the remaining 1 tablespoon oil in a large (10- or 12-inch) skillet over medium-high until shimmering. Add the beef, season with the remaining 1 teaspoon of salt and pepper, and use a stiff spatula or wooden spoon to break the meat up into large pieces. Let the meat brown undisturbed for 4 to 5 minutes. Break the meat up into smaller pieces with your spatula and continue to cook until cooked through, 2 to 3 minutes more.
  4. Transfer the browned meat to the slow cooker. Add the tomato sauce, onion, broth, garlic, and taco seasoning. Stir well to combine. Place a piece of parchment paper or aluminum foil on top of the beef mixture. Place the potatoes on top of the parchment in a single layer.
  5. Cover and cook on the LOW setting until the potatoes are tender, 6 to 8 hours.
  6. Remove the potatoes from the slow cooker and remove and discard the parchment or foil. When the potatoes are cool enough to handle, cut in half lengthwise down the center without cutting all the way through. Use a fork to fluff the inside of the potatoes. Place the potatoes on plates. Stir the beef mixture in the slow cooker, then spoon it into and over each potato. Top with shredded cheese, lettuce, tomato, and sour cream as desired.

Recipe source: thekitchn


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