Olé Salsa Potatoes

Skip the taco shell and spoon the filling onto tender baked potatoes. A microwave has it ready in 20 minutes.

  • prep time 20 min
  • total time 20 min
  • ingredients 7
  • servings 4

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

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