Tex-Mex Beef-Topped Potatoes

 

4

medium baking potatoes

1

lb lean (at least 80%) ground beef

2

chipotle chiles in adobo sauce, chopped, if desired

1

can (8 oz) tomato sauce

1

can (4.5 oz) Old El Paso® chopped green chiles

1/4

cup water

1 1/2

cups shredded Mexican cheese blend (6 oz)

• 1 Pierce potatoes several times with fork; place on microwavable paper towel in microwave oven. Microwave on High 11 to 14 minutes or until tender, turning potatoes over and rearranging halfway through cooking. Let stand 3 minutes.
• 2 Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Stir in chipotle chiles, tomato sauce, green chiles, water and 1 cup of the cheese. Cook uncovered 2 to 3 minutes, stirring occasionally, until thoroughly heated.
• 3 Cut potatoes in half lengthwise; place on plates. Mash potatoes slightly with fork. Spoon beef mixture over potatoes; sprinkle with remaining 1/2 cup cheese.