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Kat's
Taco Potatoes
4 (10 ounces each) large potatoes
1 pound lean ground beef
1/2 cup chopped onion
1 (4 ounce) can can of diced green chiles
1 cloves large clove of garlic, finely chopped
2 tablespoons tomato paste
salt
1/2 cup thinly sliced lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup coarsely chopped tomato
1/4 cup sliced ripe olives
Heat oven to 425 degrees F. Prick potatoes with fork; bake 40 to 55 minutes or
until tender when pierced with a fork. Meanwhile, in large nonstick skillet,
cook and stir beef, onion, chiles and garlic over medium heat until beef is
browned; pour off drippings. Stir in tomato paste; cook 2 minutes. Season with
salt, as desired. To serve, split and fluff hot potatoes. Spoon 1/4 of beef
mixture onto each potato. Top evenly with lettuce, cheese and tomato. Garnish
with olives.
Only those
who risk going too far can possibly find out how far one can go.
- T.S. Eliot