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  • Prep Time 10 minutes
  • Cook Time 1 hour
  • Total Time 1 hour 10 minutes
  • Yield 6 1x
Author Mushrooms Canada

Looking for a weeknight meal that comes together in a snap? These Mexican style baked potatoes combine all the fun flavors of Mexico into a meal the whole family will love.

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  • 6 large russet potatoes
  • 8 ounces (227g) fresh crimini mushrooms
  • 1 small onion, finely chopped
  • 1/2 pound (225g) lean ground beef
  • 2 cloves garlic, minced
  • 1 package Tex-Mex seasoning
  • 2 tablespoon adobo peppers in chipotle sauce, puréed
  • 1 can (26 ounces) diced tomatoes
  • 1/2 cup (4.2 ounces) black beans, rinsed and drained
  • 1 cup (8.4 ounces) frozen whole-kernel corn, thawed
  • 1 cup (8.4 ounces) shredded cheddar cheese
  • ¼ cup (2 ounces) fresh chopped cilantro


  1. 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.
  2. While potatoes bake, place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
  3. In a large saucepan, brown mushrooms, onion and beef, approximately 10 minutes. Add garlic, Tex-Mex seasoning, adobo peppers and tomatoes. Simmer 15-20 minutes allowing flavors to combine and sauce to thicken.
  4. 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.

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