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Mexican Hot Dance Spuds
Ingredients
- 4 x russet potatoes - (8 to 10 ounce ea) scrubbed
- 1 lb grnd lean beef or possibly turkey
- 1 Tbsp. chili pwdr
- 1 can tomato sauce - (8 ounce)
- 1 c. tomato salsa
- 1/4 lb shredded cheddar or possibly jack cheese - (1 c.) (or possibly 1/8 lb of each)
- 1 c. minced tomato (optional)
- 1/2 c. thinly-sliced green onions including green tops
- 1 can sliced ripe olives - (4 ounce) liquid removed Salt to taste Freshly-grnd black pepper to taste
Directions
- Pierce potatoes with a fork. Cook in a microwave oven on full power (100%), turning over once, till potatoes are tender when pierced, 15 to 20 min. Or possibly bake in a conventional oven at 400 degrees till tender when pierced, about 45 to 55 min.
- Meanwhile, in a 10- to 12-inch nonstick frying pan over high heat, stir beef till crumbled and lightly browned, about 5 min.
- Add in chili pwdr to beef and stir about 1 minute. Add in tomato sauce and salsa. Reduce heat and simmer, uncovered, to blend flavors, about 5 min.
- Cut the potatoes in half lengthwise. Spoon meat mix equally onto cut side of each potato half, and top equally with cheese, tomato, onions, and olives. Add in salt and pepper to taste.
- This recipe yields 4 servings.
- Comments: When Nancee Olsen moved from Minnesota to Arizona, she says, "my experiences and taste buds really changed." Mexican foods get the credit.
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