Lunch: Tex-Mex Stuffed Potatoes Recipe

Ingredients

6 large baking potatoes
1/2 pound lean ground beef (90% lean)
1 medium onion, finely chopped
1 garlic clove, minced
1 can (16 ounces) refried beans
1 jar (8 ounces) spicy Mexican salsa
Dash pepper
1 cup (8 ounces) sour cream
2 tablespoons finely chopped green onion
2 tablespoons finely chopped tomato
Corn or tortilla chips for garnish

Instructions

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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