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.
Featured In: 19 Side Dishes Made in a 13x9 Pan
- 6 large baking potatoes
- 1/2 pound lean ground beef (90% lean)
- 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
- Bake potatoes at 400° for 1 hour or until they are tender.
- 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.
- 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.
Originally published as Tex-Mex Stuffed Potatoes in Country Woman September/October 1990, p29
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