Recipe for cooking tex-mex baked potatoes
Recipes from the Southwest US :: Southwestern Salsas and Condiments
4 baking potatoes
1 lb. lean ground beef
1 (12 ounce) jar mild or hot salsa
2 tsp. chili powder
1/4 c. diced green bell pepper
1 Tbsp. chopped stuffed green olives
1 c. shredded Monterey jack cheese
1 c. thinly sliced iceberg lettuce
Sliced tomatoes
Scrub potatoes; pierce skin with fork. Bake at 400 degrees fahrenheit until tender, about 1 hour.
Fifteen mins. before potatoes are done, saute meat in hot skillet until all pink disappears. Add salsa and chili powder to meat. Cover. Cook over med. heat for about 10 mins.
Add green pepper and olives to meat mixture. Heat through.
Cut baked potatoes open. Spoon hot meat mixture into potatoes. Top at once with cheese so that it melts slightly.
Serve with lettuce sprinkle and distributed on top and with sliced tomatoes alongside.
