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Tex-Mex Stuffed Potatoes

These meaty stuffed potatoes are hearty and satisfying. A combo of sweet corn, light cheese, and lean ground beef make sure no one leaves the table hungry.

Serves 4
Ready in 25 mins
Prep time 7 mins
Cooking time 18 mins
312 calories per serving


> 4 medium russet potatoes
> 1 tbsp olive oil
> 8 oz 93% lean ground beef
> 1 (8 oz) can no-salt-added tomato sauce
> 1 cup frozen corn, thawed
> 1 tbsp chili powder
> 1 tsp smoked paprika
> 1/4 cup shredded reduced-fat Cheddar 
> 1/4 cup chopped cilantro


With a fork, prick the potatoes all over. Place in a microwave-safe dish. Cover with vented plastic and microwave 5 min. Using tongs or a fork, carefully turn potatoes over and continue microwaving 5–8 min., until fork-tender.
Meanwhile, in a 10-inch skillet, heat the oil on medium-high. Add the beef and cook 5 min., until browned, breaking up with back of spoon. Stir in the tomato sauce, corn, chili powder, and paprika. Cook 3 min., until beef is cooked. Season with salt and pepper to taste.
Halve potatoes lengthwise and scrape and fluff insides with fork. Season with salt. Spoon beef mixture over potato halves. Sprinkle with the Cheddar and garnish with the cilantro.

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