Mexican baked potatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Baking potatoes |
| 1 | pounds | Lean ground beef |
| 1 | medium | Onion -- chopped |
| 16 | ounces | Chili beans |
| 4 | ounces | Green chiles -- chopped |
| ¾ | cup | Chunky salsa |
| ½ | teaspoon | Ground cumin |
| Monterey jack cheese -- | ||
| Grated | ||
| 1 | Avocado -- chopped | |
Directions
Preheat the oven to 450. Place potatoes on a cookie sheet aned bake for 30 minutes. Puncture with a fork and bake until tender, about 30 minutes more. Brown beef in a large skillet on medium high heat, stirring occasionally; drain fat. Add onions and cook until soft, about 10 to 15 minutes. Add chili beans, green chilies, salsa and cumin; heat through. Split baked potatoes in half and pour meat mixture over them. Top with grated cheese and chopped avocado.
Recipe By : Express Lane Cookbook From: Meg Antczak Date: 12-16-95 (23:28) (159) Fido: Cooking
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