Tex-mex stuffed potatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Baking potatoes |
| ½ | pounds | Lean ground beef |
| 1 | medium | Onion -- finely chopped |
| 1 | Clove garlic -- minced | |
| 1 | can | Refried beans -- 16 oz |
| 1 | Jar salsa -- 16 oz spicy | |
| Mexican | ||
| 1 | dash | Pepper |
| 1 | cup | Sour cream |
| 2 | tablespoons | Green onion -- finely |
| Chopped | ||
| 2 | tablespoons | Tomato -- finely chopped |
| ¼ | cup | Corn chips -- or tortilla |
| Chopped | ||
Directions
Bake potatoes at 400 deg. for 1 hour or until they are tender.
Meanwhile, in saucepan, brown ground beef, onion and garlic. Drain fat; add beans, salsa and pepper to taste. Simmer, stirring occasionally, 40 min. or until thickened. To serve, cut an "x" in top of each potato. Fluff potato pulp with a fork and spoon beef mixture over each potato. Garnish with a dollop of sour cream and sprinkle with chopped green onion and tomato. Serve with corn chip if desired.
Yield; 6 Servings
Recipe By : Country Woman
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