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Servings: 6 servings

Total Time: 1 hour

  • 6 large russet potatoes
  • 8 ounces fresh mushrooms
  • 1 small onion, finely chopped
  • 1/2 pound lean ground beef
  • 2 garlic cloves, minced
  • 1 package taco seasoning
  • 1 (14.5 ounce) can diced tomatoes
  • 1/2 cup black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 cup shredded cheddar cheese
  • 1/4 cup cilantro


Preheat oven to 400°F. 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, taco seasoning, and tomatoes. Simmer 15-20 minutes.
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, if desired.


408 calories; 10.7 g fat; 5.6 g saturated fat; 44.3 mg cholesterol; 792.3 mg sodium; 57 g carbohydrate; 6.5 g fiber; 5.7 g sugar; 20.8 g protein

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