Nutrition Facts

Serving Size 300 g

(Approx. 4 Servings)

Amount Per Serving

Calories	500	Calories From Fat	240

% Daily Value*

Total Fat 27 g	42%

Saturated Fat 12 g	60%

Trans Fat 0.5 g

Cholesterol 110 mg	37%

Sodium 690 mg	29%

Total Carbohydrate 10 g	3%

Dietary Fiber 12 g	3%

Sugars 6 g

Protein	33 g

Vitamin A 10%	•	Iron 20%

Vitamin C 25%	•	Calcium 25%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Taco Stuffed Baked Potato

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Serves

4 People

Ingredients

Recipe makes 4 Servings

2 medium russet baking potatoes

2 Tsp olive oil

12 Oz ground chuck

10 Oz H-E-B Diced Tomatoes With Green Chilis Mild

1 1/4 Oz H-E-B Select Ingredients 25% Less Sodium Taco Seasoning Mix, (1 packet, or less seasoning to taste)

4 Oz H-E-B Tex-Mex Shredded Cheese

1/4 cup(s) green onion(s), finely diced

1/4 cup(s) sour cream, divided equally

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Instructions

Wash and scrub skin of baked potatoes. Place on a microwaveable plate and microwave on high power for 15 to 20 minutes, or until easily pierced with a fork.

While potatoes are cooking, heat a large skillet on medium-high. Add oil and ground beef, breaking apart with a spatula, and cook until nicely browned, about 8 to 9 minutes.

Reduce heat to medium and add tomato and green chilies and taco seasoning. Simmer for 5 to 7 minutes, or until most of the liquid has evaporated.

Slice potatoes open along top from one end to the other and separate. Mash insides slightly with a fork and divide meat mixture evenly between potatoes. Top with cheese and green onions and sour cream if desired.