Mexican baked potatoes

Yield: 4 servings

Measure Ingredient
4 larges Baking potatoes
1 pounds Lean ground beef
1 medium Onion -- chopped
16 ounces Chili beans
4 ounces Green chiles -- chopped
¾ cup Chunky salsa
½ teaspoon Ground cumin
\N \N Monterey jack cheese --
\N \N Grated
1 \N Avocado -- chopped

Preheat the oven to 450. Place potatoes on a cookie sheet aned bake for 30 minutes. Puncture with a fork and bake until tender, about 30 minutes more. Brown beef in a large skillet on medium high heat, stirring occasionally; drain fat. Add onions and cook until soft, about 10 to 15 minutes. Add chili beans, green chilies, salsa and cumin; heat through. Split baked potatoes in half and pour meat mixture over them. Top with grated cheese and chopped avocado.

Recipe By : Express Lane Cookbook From: Meg Antczak Date: 12-16-95 (23:28) (159) Fido: Cooking

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