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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Although you can serve this as a side dish, it's filling enough to make a main course. Small gatherings are good occasions for my stuffed potatoes—they're so easy to throw together. Our 10-acre farm outside Toronto is nowhere near to the Southwest, of course. I love Mexican food, though, and this makes a nice alternative to tacos. I like its zesty taste, too. Ingredients:
6 large baking potatoes |
1/2 pound ground beef |
1 medium onion, finely chopped |
1 garlic clove, minced |
1 can (16 ounces) refried beans |
1 jar (8 ounces) spicy mexican salsa |
dash pepper |
1 cup (8 ounces) sour cream |
2 tablespoons finely chopped green onion |
2 tablespoons finely chopped tomato |
corn or tortilla chips for garnish |
Directions:
1. Bake potatoes at 400° for 1 hour or until they are tender.
2. Meanwhile, in large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the beans, salsa and pepper to taste. Bring to a boil. Reduce heat; simmer, uncovered, for 40 minutes or until thickened, stirring occasionally.
3. To serve, cut an x in the top of each potato. Fluff potato pulp with a fork and spoon beef mixture over each potato. Garnish with sour cream, chopped green onion and tomato. Serve with corn chips if desired. Yield: 6 servings.
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