Western Wrangler Spuds

Looking for a delicious dinner? Then enjoy these cheesy spuds made using Old El Paso® Salsa, potatoes and beef.

  • prep time 5 min
  • total time 1 hr 5 min
  • ingredients 6
  • servings 4

Ingredients

4
large baking potatoes
1/2
lb. lean ground beef
6
oz. pasteurized process cheese spread, cut into small cubes (about 1 cup)
1/2
cup Old El Paso® Salsa
1/4
cup sour cream, if desired
1/4
cup sliced green onions
  • 1 Scrub potatoes; wrap in heavy-duty foil. Prick potatoes with fork (through foil) to allow steam to escape.
  • 2 When ready to cook, bake potatoes over campfire coals for 1 hour or until fork-tender, turning frequently.
  • 3 Meanwhile, in small skillet, brown ground beef; drain. Stir in cheese and salsa. (Cheese will not melt completely).
  • 4 Remove foil from potatoes. Cut x-shaped slit in top of each potato. Gently squeeze lower portion of potato to force cooked potato up through slit. Spoon beef mixture over potatoes. Top with sour cream; sprinkle with onions.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    490
    (
    Calories from Fat
    180),
    % Daily Value
    Total Fat
    20g
    20%
    (Saturated Fat
    11g,
    11%
    ),
    Cholesterol
    65mg
    65%;
    Sodium
    860mg
    860%;
    Total Carbohydrate
    54g
    54%
    (Dietary Fiber
    5g
    5%
      Sugars
    8g
    8%
    ),
    Protein
    23g
    23%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    30%;
    Calcium
    30%;
    Iron
    20%;
    Exchanges:
    3 1/2 Starch; 3 1/2 Other Carbohydrate; 2 Lean Meat; 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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