Recipe Categories
Misc Vegetables
Tex Mexican
TexMex Potatoes 

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.

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