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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
½ 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 400º, 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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