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Tex-Mex Stuffed Potatoes
Although you can serve this as a side dish, it's filling enough to make a main course.Small gatherings are good occasions for my stuffed potatoes—they're so easy to throw together.Our 10-acre farm outside Toronto is nowhere near to the Southwest, of course.I love Mexican food, though, and this makes a nice alternative to tacos.I like its zesty taste, too.
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Ingrediënten
Bereiding
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Bake potatoes at 400° for 1 hour or until they are tender.
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Meanwhile, in large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.Add the beans, salsa and pepper to taste.Bring to a boil.Reduce heat; simmer, uncovered, for 40 minutes or until thickened, stirring occasionally.
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To serve, cut an "x" in the top of each potato.Fluff potato pulp with a fork and spoon beef mixture over each potato.Garnish with sour cream, chopped green onion and tomato.Serve with corn chips if desired.
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