Mexican Spuds
Source of Recipe
the web
List of Ingredients
4 russet potatoes (8-10 oz., each), scrubbed
1-lb. ground beef or turkey
1 tablespoon chili powder*
1 can (8 oz.) tomato sauce
1 cup medium tomato salsa (Pace Picante Sauce)
1 cup shredded cheddar cheese
1 cup chopped tomato
� cup thinly sliced green onions, including tops
1 can (4 oz.) sliced black olives, drained
Guacamole, optional
Sour cream, optional Recipe
Pierce potatoes with fork. Cook in a microwave oven on full power, turning over once, until potatoes are tender when pierced, 15 to 20 minutes. Or bake in oven at 400�, until tender when pierced, about 45 to 50 minutes.
Meanwhile, in a 10 to 12-inch nonstick skillet over high heat, stir beef until crumbled and lightly browned, about 5 minutes. Drain and return to skillet.
Add chili powder to beef and stir 1 minute. Add tomato sauce and salsa. Reduce heat and simmer, uncovered, to blend flavors for 5 minutes.
Cut a slit in each potato lengthwise and push ends to make a pocket. Spoon meat mixture into pocket of each potato and top each equally with cheese, tomato, onions, and olives. Serve with guacamole and sour cream, if desired.
* Note: Chili powder can be omitted to reduce the heat.
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