Tex-Mex Stuffed Potatoes

Name: Tex-Mex Stuffed Potatoes
Cook time: 60 min
Total time: 90 min
Ingredients: 6 large baking potatoes; 200 gram lean ground beef ( 90% lean ); 1 medium onion, finely chopped; 1 garlic clove, minced; 1 can ( 454 gram ) refried beans; 1 jar ( 227 gram ) spicy Mexican salsa; Dash pepper; A bowl with a capacity of 1/4 liter containing sour cream; 2 tablespoons finely chopped green onion; 2 tablespoons finely chopped tomato; Corn or tortilla chips for garnish

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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Bereiding

Bake potatoes at 400° for 1 hour or until they are tender.
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.
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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Tex-Mex Stuffed Potatoes

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