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Olé Salsa Potatoes

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  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4
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Skip the taco shell and spoon the filling onto tender baked potatoes. A microwave has it ready in 20 minutes.

Ingredients

4
large baking potatoes (about 8 oz each)
1
lb extra-lean (at least 90%) ground beef
1/2
cup Old El Paso™ Thick 'n Chunky salsa
1
teaspoon chili powder
1
cup shredded Cheddar cheese (4 oz)
Sour cream, if desired
Additional Old El Paso™ Thick 'n Chunky salsa, if desired

Directions

  • 1 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.
  • 2 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.
  • 3 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
Calories from Fat
170
% Daily Value
Total Fat
19g
29%
Saturated Fat
10g
49%
Trans Fat
1g
Cholesterol
100mg
33%
Sodium
470mg
20%
Potassium
1000mg
29%
Total Carbohydrate
43g
14%
Dietary Fiber
3g
12%
Sugars
3g
Protein
32g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
15%
15%
Iron
20%
20%
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;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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