Tex Mex Taters

*Tex Mex Taters*
Serves 4

These please my meat and potatoes loving husband to no end.  Baked potatoes topped with chili and cheese!

4 medium baking potatoes
1 lb extra lean minced beef
2 chipoltle chilies in adobe sauce, chopped (if desired)
1 can (8-oz) tomato sauce
1 can (4.5 oz) chopped green chilies
1/4 cup water
1 1/2 cups grated Mexican Cheese Blend
salt and pepper to taste

Prick the potatoes several times with a fork.  Place on a microwavable paper towel in the microwave.    Microwave on high for 11 to 14 minutes, or until tender, turning them over and rearranging halfway through the cooking time.  Let stand for 3 minutes.

Brown the ground beef over medium high heat in a large skillet, until no pink remains.  Stir in the chipoltle chilis, tomato sauce, green chiles, water and 1 cup of the cheese.  Cook, uncovered for several minutes, stirring occasionally, until thoroughly heated through.  Taste and adjust seasoning as necessary.

Slice the potatoes in half lengthwise.  Place on plates.  Fork up the insides a bit with a fork.  Spoon the beef mixture over top and then sprinkle with the remaining cheese.  Serve immediately.

Note:  You may serve with some sour cream and chopped spring onion and salsa if desired.  A green salad goes very well on the side!
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