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Nutrition Facts
Serving Size 246 g
(Approx. 4 Servings)
Amount Per Serving
Calories 360 Calories From Fat 160
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 640 mg 27%
Total Carbohydrate 30 g 10%
Dietary Fiber 4 g 16%
Sugars 6 g
Protein 21 g
Vitamin A 8% Iron 15%
Vitamin C 40% Calcium 15%
*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.
Fully Loaded Roasted Potatoes
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
4  People


Recipe makes 4 Servings

1 Lb baby potatoes
1 Tbsp olive oil
1 Lb ground beef
1 cup(s) onions, chopped
1 cup(s) frozen corn
1 1/4 Oz H-E-B Taco Seasoning Packet
1 cup(s) H‑E‑B Select Ingredients Mexican Thick Cut Shreds
1 large avocado, diced
1/4 cup(s) sour cream
1/4 cup(s) green onions, diced
1 jalapeño, seeded and diced
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Preheat oven to 400ºF.
Place potatoes in a 9x13-inch baking dish and roast 30 minutes or until tender and soft.
Meanwhile, cook ground beef in a large skillet over medium-high heat until well browned.
Add onions, cook an additional 2 to 3 minutes, then add corn and taco seasoning packet. Cook until corn is heated through. Set aside.
Once potatoes are cooked through and well roasted, spread taco mixture over the top, cover with cheese and bake until cheese is melted.
Top with avocado, sour cream, green onions and jalapeños.


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