Skip the taco shell and spoon the filling onto tender baked potatoes. A microwave has it ready in 20 minutes.
large baking potatoes (about 8 oz each)
lb extra-lean (at least 90%) ground beef
cup Old El Paso™ Thick 'n Chunky salsa
teaspoon chili powder
cup shredded Cheddar cheese (4 oz)
Sour cream, if desired
Additional Old El Paso™ Thick 'n Chunky salsa, if desired
Pierce potatoes several times with fork. Place on microwavable paper towel in microwave oven. Microwave on High 10 to 13 minutes or until tender, turning potatoes over and rearranging halfway through cooking. Let stand in microwave oven 5 minutes.
Meanwhile, in 10-inch nonstick skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain if necessary. Stir in 1/2 cup salsa and the chili powder.
Cut potatoes in half lengthwise; place 2 halves on each plate. Spoon beef mixture evenly over potatoes. Sprinkle 1/4 cup cheese over each serving. Serve with sour cream and additional salsa.
Lightly press down and roll each "baked" potato on the kitchen counter before cutting it in half. This softens the flesh of the potato and makes it easier to eat.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.